Barley Stew with Saffron | RICARDO

Ingredients

• 1 onion, chopped
• 1 yellow bell pepper, seeded and diced
• 1 clove garlic, chopped
• 1 tablespoon (15 ml) olive oil
• 1 teaspoon (5 ml) smoked paprika
• 1 pinch saffron
• 1 cup (250 ml) pearl barley
• 1 can 19 oz (540 ml) chickpeas, rinsed and drained
• 5 cups (1.25 litres) chicken broth
• 2 cups (500 ml) red or yellow cherry tomatoes, halved
• 1 cup (250 ml) frozen peas, thawed
• Salt and pepper