Using an instant pot makes this come together in a flash but can also be easily prepared on the stovetop.

INGREDIENTS

• 1 teaspoon olive oil
• 1 medium onion diced
• 1 carrot, sliced
• 1 red bell pepper chopped
• 2 celery stalks sliced
• 3 cloves garlic, minced
• ¾ cup pearl barley
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 4 cup vegetable stock (or chicken stock)
• 2 cup water
• 1 lemon, juiced
• ¼ cup chopped Italian Parsley

INSTRUCTIONS

1. Turn instant pot on sauté mode. Add oil, onions, carrots, bell pepper, and cook until softened – 5-7 minutes. Add garlic and cook one more minute.
2. Add barley, chickpeas, thyme, salt, pepper, stock, and water and stir to mix.
3. Cover with an instant pot lid and cook on manual high pressure for 20 minutes.
4. Carefully, quickly release the pressure manually and remove the lid.
5. Season with lemon juice and add salt and pepper as needed. Garnish with parsley.

STOVETOP INSTRUCTIONS

Follow the directions above, using a stockpot on your stove for steps one and two. Bring to a boil, cover, and reduce heat to simmer for 30-45 minutes or until barley is tender.