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An irresistible combo of preserved lemon purée and creamy yogurt provides bright contrast to the smoky carrots in these hearty barley bowls—also studded with earthy beets, sweet dates, and crispy sautéed chickpeas.
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Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
Meanwhile, wash and dry the fresh produce. Drain and rinse the chickpeas; pat dry with paper towels. Peel the carrots; halve lengthwise, then thinly slice on an angle. Pit and roughly chop the dates. Roughly chop the parsley leaves and stems. Peel the shallot and finely chop to get 1 tablespoon (you may have extra). On a paper towel-lined cutting board, medium dice the beets. In a bowl, combine the yogurt, lemon purée, and 1 tablespoon of water; season with salt and pepper. In a separate bowl, combine the chopped shallot, diced beets, vinegar, and 1/2 teaspoon of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the dried chickpeas in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned (be careful, as the chickpeas may pop as they cook). Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly crispy. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 3 to 5 minutes, or until lightly browned. Add the harissa paste; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 2 tablespoons of water (carefully, as it may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the carrots are coated and the water has cooked off. Turn off the heat.
To the pot of cooked barley, add the cooked chickpeas, glazed carrots, marinated beets (including any liquid), chopped dates, and 1/2 teaspoon of olive oil; season with salt and pepper. Stir to combine. Serve the finished barley topped with the lemon yogurt. Garnish with the almonds and chopped parsley. Enjoy!
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