Hearty Root Vegetable and Chickpea Casserole

Name: Hearty Root Vegetable and Chickpea Casserole
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 4
Ingredients: 400 g chickpeas, drained and rinsed; 100 g pearl barley; 600 g mixed root vegetables, roughly chopped; 1 onion, chopped; 2 tbsp olive oil; 1 tbsp tomato puree; 1 litre vegetable stock; 3 thyme sprigs, plus fresh thyme leaves for serving; 2 bay leaves

This hearty vegetable casserole is a cozy one-pot meal packed with root vegetables, chickpeas, pearl barley, and fragrant herbs. Slow-simmered until thick and satisfying, it is an easy vegetarian dinner that is both wholesome and comforting.

Servings4 Portions

Prep Time10 Mins

Cook Time80 Mins

Difficulty

Easy

Ingredients

chickpeas, drained and rinsed
400 g
pearl barley
100 g
mixed root vegetables, roughly chopped
600 g
onion, chopped
1
olive oil
2 tbsp
tomato puree
1 tbsp
vegetable stock
1 litre
thyme sprigs, plus fresh thyme leaves for serving
3
bay leaves
2

Step-by-Step Instructions

Heat the olive oil in a large casserole pot or Dutch oven over medium-low heat. Add the chopped onion and cook for 7-8 minutes, stirring occasionally, until softened. Stir in the chopped root vegetables and cook for 5 minutes, then mix in the tomato puree until the vegetables are lightly coated.

Pour in the vegetable stock and stir in the pearl barley, thyme sprigs, and bay leaves. Bring to a boil, cover, and reduce to a gentle simmer for 30 minutes. Remove the lid, stir in the chickpeas, and simmer uncovered for another 30 minutes, or until the barley is tender and the casserole has thickened. Discard the thyme sprigs and bay leaves, then finish with fresh thyme leaves before serving.

Chef's Tips

If you do not have swede or parsnips, use extra carrots, turnips, or sweet potato instead. Stir the pot once or twice during cooking so the barley does not stick, and add a splash of extra stock if it becomes too thick. Leftovers keep well in the fridge for up to 3 days and taste even better the next day.