Democracy Dies in Darknessclock1 hour 20 minscourseMainStart CookingComment on this storyCommentAdd to your saved recipesSaveBy Julia Turshen
Slightly spicy, this substantial one-pot vegan dish is made with garlic, harissa, tomatoes, cabbage, beans and barley. Everything stews together to become a rich sum of its parts. Optional toppings include briny olives, tangy sour cream (use vegan sour cream to keep it vegan), pickled peppers and/or plenty of freshly ground black pepper.
Storage: Refrigerate for up to 4 days, or freeze for up to 3 months.
Where to buy: Harissa paste, including from such brands as Shuk, Cava and Mina, can be found at well-stocked supermarkets, Mediterranean or Middle Eastern markets, and online.
From baker and writer Jordan Smith, adapted by cookbook author Julia Turshen.
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Ingredients
measuring cup
Servings: 4-6 (makes about 8 cups)
Directions
Time Icon
Active:
40 mins|
Total: 1 hour 20 mins
Step 1
In a Dutch oven or deep skillet over medium heat, heat the oil until shimmering. Add the garlic and cook, stirring occasionally, until softened slightly but not browned, 2 to 4 minutes. Reduce the heat to medium-low and add the harissa paste. (Take care, as it might pop and splatter a bit.) Stir to bloom and incorporate the harissa into the oil, 20 to 30 seconds.
Step 2
Add the tomatoes, salt and a splash (about 2 tablespoons) of water or broth to the pot. Stir briefly, then cover and cook until the tomatoes soften, 2 to 3 minutes. Uncover and use the back of a wooden spoon or potato masher to break down the tomatoes. Continue cooking, uncovered, until the mixture thickens slightly, 4 to 5 minutes.
Step 3
When the mixture looks saucy and the tomatoes have collapsed, add the cabbage. Increase the heat to medium and cook, stirring frequently, until the cabbage turns glossy and slightly wilted, about 5 minutes.
Step 4
Add the beans, barley and water or broth. Stir gently to submerge all of the barley in the liquid but without breaking down the beans. If needed, add a bit more water or broth. Increase the heat to bring the mixture to a simmer, then reduce it to low and cover. Cook, stirring occasionally, until the barley is tender but still a little chewy, 20 to 25 minutes. Remove the pot from the heat and let rest, still covered, for 10 to 15 minutes, so the barley can soak up flavor and continue steaming.
Step 5
Stir in half of the lemon juice, then taste and season with black pepper and more juice and/or salt, as desired.
Step 6
Serve warm, with more black pepper and the sliced olives, sour cream and/or pepperoncini, if using.
Substitutions
If you can’t have gluten >> use rice or another gluten-free grain instead of the barley (or serve the cabbage and bean mixture on top of polenta or gluten-free pasta).
No fresh tomatoes? >> Use a 15-ounce can of cherry or diced tomatoes.
Looking to add more vegetables? >> Add a diced carrot, diced onion and a few diced celery stalks at the beginning of the recipe.
Want more protein? >> Top servings with fried or poached eggs.
Can’t imagine not having meat? >> Serve with grilled sausages or roasted chicken.
Cannellini >> chickpeas or other canned white beans.
Canned beans >> 3 cups home-cooked beans.
Pearl barley >> pearled or semi-pearled farro.
Harissa >> tomato paste.
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Nutritional Facts
Per serving (1 1/3 cups), based on 6
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Calories
285
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Fat
11 g
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Saturated Fat
1 g
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Carbohydrates
40 g
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Sodium
443 mg
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Cholesterol
0 mg
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Protein
9 g
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Fiber
10 g
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Sugar
4 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From baker and writer Jordan Smith, adapted by cookbook author Julia Turshen.
Tested by Becky Krystal.
Published May 15, 2024
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Source link: https://www.washingtonpost.com/recipes/barley-stew-tomatoes-white-beans-cabbage/