Chickpea and Pearl Barley Stew

This chickpea and pearl barley stew is packed with fibers and extra tasty for a meal that will keep you full for ages. The lemon and dill add lots of flavor to this super nutritious dish.

Can't get enough of chickpeas and barley together? My mesciua is the Italian take - chickpeas, cannellini and barley in one cozy pot.

Chickpeas and pearl barley are both excellent ways to increase the fiber content in your diet. But combine them, and you get a nutritious bomb that also happens to taste amazing!

I make this chickpea and pearl barley stew with loads of lemon juice and fresh dill, and the result is a super flavorful dish that somehow reminds me of Greece.

To make this Mediterranean chickpea stew, you don't need to precook the barley. Make sure you use pearl barley instead of pot barley, as it cooks quicker.

Besides being extra delicious, this vegan chickpea stew is also perfect for meal prep because it keeps well in the fridge for up to 5 days and leftovers taste amazing!

Why you'll love this chickpea and pearl barley stew

• It's very easy to make using just a handful of staple ingredients and one pot.
• It's a great way to increase the amount of fiber in your diet.
• All ingredients are budget-friendly, and you can make the stew your own by adding other veggies you may have on hand.

Ingredients and substitutions

Olive oil - You need a bit of extra virgin olive oil to saute the veggies in. The olive oil also contributes to flavor, but if you don't cook with oil, you can use some vegetable stock instead.

Carrot + celery - I like to dice the carrot and celery on the smaller side so they cook quickly.

Leek - You only need the white and light green parts of the leek in this pearl barley stew. Make sure you wash the leek thoroughly because it's the kind of vegetable that traps dirt between the layers.

Aromatics - Freshly chopped or minced garlic and fresh thyme infuse lots of flavor into this chickpea stew. You can also use dried herbs such as oregano, basil, thyme, or an Italian herbs mix.

Pearl barley - You don't have to precook or soak pearl barley before using it in this recipe, but it's a good idea to give it a quick rinse.

Chickpeas - I use canned chickpeas for convenience in this stew, but you can definitely cook them from dry and then use them in the stew.

Lemon juice - Don't be afraid to use lots of lemon juice in this stew - the brightness and flavor it brings to the dish is simply amazing.

Fresh dill - Fresh dill truly elevates the flavor of this pearl barley stew. Don't substitute it with dried dill because it's simply not the same.

How to make vegan barley stew with chickpeas

Heat the olive oil in a large heavy-bottomed pot such as a Dutch oven, and cook the carrot and celery for 3-4 minutes over medium heat until slightly softened.

Add the sliced leek and continue to cook for 2-3 minutes, stirring occasionally.

Stir in the garlic and fresh thyme and cook for another minute.

Add the pearl barley and vegetable stock, stir to combine, and then bring to a boil.

Lower the heat, cover the pot with a lid and simmer for 20 minutes or until the pearl barley is al dente.

Stir in the chickpeas and simmer for another 5-10 minutes or until the pearl barley is cooked to your liking.

Add the lemon juice and fresh dill and stir to combine.

Season to taste and serve with extra chopped dill and lemon juice if you like.

Leftovers and storage

• This vegan pearl barley stew will keep well in the fridge for up to 5 days in an airtight container.
• Reheat it in the microwave or on the stovetop. You may need to add some extra veggie stock if it looks too dry.
• The stew freezes well for up to 3 months. Thaw it in the fridge overnight before reheating.

Recipe notes and tips for the best chickpea and pearl barley stew

• Increase the quantity of liquid if you want the stew to be a bit soupier. Keep in mind that the pearl barley will continue to soak up liquid as it sits.
• Other veggies that you can add to this stew include bell peppers, mushrooms and potatoes.
• Serve the stew with extra lemon wedges and some plant-based feta-style cheese if you like.

If you liked this chickpea and pearl barley stew, you might also like some of my other easy vegan stews:

• Loubieh (Green Bean Stew)
• Ciambotta (Italian Vegetable Stew)
• Vegan Jamaican Gungo Peas Stew
• Vegan Jackfruit Stew
• Lecsó (Hungarian Pepper Stew)

Don't miss out on any new recipes! Follow Vegan Cocotte on Instagram, Facebook and Pinterest.