Chickpea and barley risotto | MummyPages.uk

Ingredients

• 1 ½ tbsp olive oil
• 3 carrots, peeled and chopped
• 3 garlic cloves, finely chopped
• ½ head cauliflower, cut into small florets
• ½ small onion, finely chopped
• 4 sprigs fresh thyme
• 230g pearl barley, rinsed
• 400g chickpeas, rinsed and drained
• 590ml chicken stock
• 295ml water
• ½ tsp salt
• ¼ tsp ground black pepper
• 1 ½ tbsp fresh lemon juice
• 60g Vegetarian friendly hard cheese, grated
• 3 tbsp fresh parsley, chopped