Chickpea, Barley & Vegetable Stew - Alberta Pulse Growers

Ingredients

• 2 Tbsp (30 mL) canola oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1 tsp (5 mL) paprika
• 1 tsp (5 mL) cumin
• 1 tsp (5 mL) coriander
• 1 tsp (5 mL) turmeric
• 1/2 tsp (2 mL) allspice
• 1/4 tsp (1 mL) cayenne pepper
• 2 medium white potatoes, cut into 1-inch (2.5 cm) cubes
• 1/2 cup (125 mL) pot or pearl barley
• 1/2 cup (125 mL) sultana or Thompson seedless raisins
• 1 small fennel bulb, cut into 1/2-inch (1 cm) slices
• 2 cups (500 mL) cooked or canned chickpeas, drained & rinsed (see notes)
• 1 can (14 oz/398 mL) tomatoes, whole or diced
• 2 cups (500 mL) low sodium vegetable broth
• plain yogurt
• chopped fresh cilantro or parsley
• fresh lime juice
• red or green hot sauce