Spiced Indian Barley Stir-Fry with Chickpeas and Spinach - alive magazine

Name: Spiced Indian Barley Stir-Fry with Chickpeas and Spinach - alive magazine
Ingredients: 1 cup (250 mL) pearl barley; 1 Tbsp (15 mL) coconut oil, plus extra, if needed; 2 tsp (10 mL) cumin seeds; 2 tsp (10 mL) yellow mustard seeds; 1 sweet onion, diced; 2 Tbsp (30 mL) finely minced fresh peeled ginger root; 4 tsp (20 mL) turmeric; 4 tsp (20 mL) ground cumin; 1/2 tsp (2 mL) ground cinnamon; 1/4 tsp (1 mL) sea salt; 1/4 tsp (1 mL) black pepper; 1/4 cup (60 mL) vegetable stock or water; 14 oz (398 mL) can chickpeas, drained; 4 cups (1 L) baby spinach leaves, washed and spun dry; Juice from 1 lime; 1/2 cup (125 mL) chopped cilantro; 1/4 cup (60 mL) raw sliced almonds, toasted; Pinches of crushed chilies (optional)

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Indian-spiced flavours paired with any grain create a taste sensation. Folded into cooked barley, it’s a double win. The turmeric and mustard seeds coupled with…

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