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ethiopian

Barley and Chickpea Porridge with Spiced Olive Oil

This simmered dish pairs pearled barley, dry with cooked chickpeas, drained, garlic, minced and berbere spice blend. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast
Easy
Balanced High satiety Heart friendly Vegetarian Vegan
300 kcal 2000 kcal
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Estimated macros per portion

20 g Protein
86 g Carbohydrates
28 g Fat
22 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 64g pearled barley, dry 227 kcal
  • 127g cooked chickpeas, drained 208 kcal
  • 22g olive oil 194 kcal
  • 5g garlic, minced 7 kcal
  • 4g berbere spice blend 12 kcal
  • 14g lemon juice 4 kcal
  • 2g salt 0 kcal
  • 381g water 0 kcal

Cooking instructions

  1. pearled barleywater
    Rinse barley. Combine barley and water in a small pot and bring to a boil.
  2. water
    Reduce to a steady simmer, cover, and cook 30 to 35 minutes, stirring occasionally, until thick and tender (add a splash of water if needed).
  3. cooked chickpeasberbere spice blendsalt
    Stir in cooked chickpeas, salt, and half the berbere spice blend; warm 3 minutes.
  4. olive oilgarlicberbere spice blend
    In a small pan, warm olive oil with garlic and the remaining berbere spice blend for 30 seconds (do not burn).
  5. olive oillemon juice
    Spoon porridge into a bowl and drizzle the spiced oil over the top. Finish with lemon juice.

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