If you’re searching for a hearty, comforting meal that also bursts with freshness, you simply have to try Chickpea and Pearl Barley Stew. This simple one-pot wonder is brimming with tender barley, savory chickpeas, sweet carrot and celery, and brightened up at the end with dill and lemon. Not only is it nourishing and filling, but it’s light enough to be enjoyed anytime of the year. Whether you need a cozy weeknight dinner or a nutritious make-ahead lunch, this Chickpea and Pearl Barley Stew will steal the spotlight at your table.

Chickpea and Pearl Barley Stew Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for this stew are humble, wholesome, and each one is key to the texture, flavor, and color in your bowl. Nothing fancy here—just a handful of fresh vegetables, a few pantry staples, and a couple of finishing touches that make the Chickpea and Pearl Barley Stew truly shine.

Olive oil: Adds richness and helps soften the vegetables at the start of the stew.
Carrot: Brings a touch of sweetness and gorgeous orange color to the base.
Celery: Its peppery crunch enhances both the aroma and depth of flavor in every spoonful.
Leek: Lends a gentle onion-like flavor that’s softer and more delicate than regular onions.
Garlic: Fills the stew with a savory backbone and a hint of spicy warmth.
Fresh thyme: Infuses the pot with earthy, herby notes and elevates the overall flavor.
Pearl barley: The star grain—chewy, hearty, and so satisfying; it also thickens the stew beautifully.
Vegetable stock: Use a good-quality stock for maximum flavor; it forms the savory liquid base.
Canned chickpeas: Protein-rich and creamy, chickpeas bulk up the stew and make it extra hearty.
Lemon juice: A splash at the end wakes up the flavors and adds an irresistible brightness.
Fresh dill: Sprinkled in just before serving, dill provides a fresh, herby zing.
Salt and black pepper: Adjust to your taste—the final seasoning brings all the flavors together.

How to Make Chickpea and Pearl Barley Stew

Step 1: Soften the Carrot and Celery

Start by heating the olive oil in a heavy-bottomed pot or Dutch oven. Toss in the diced carrot and celery, and let them cook over medium heat for three to four minutes. You’ll notice their colors deepen and their aroma fill your kitchen—they’re beginning to sweeten and soften, creating a flavor-packed foundation for your Chickpea and Pearl Barley Stew.

Step 2: Add the Leek

Next, scatter in the sliced leek and sauté for another couple of minutes. Leeks become buttery and almost melt into the base, offering a milder, sweeter alternative to onion. Stir occasionally so nothing sticks, and enjoy the way the stew starts to come together.

Step 3: Let the Garlic and Thyme Shine

Now, stir in the chopped garlic and fresh thyme. Let them cook for just about a minute. This wakes up their flavors but prevents the garlic from burning. As soon as your kitchen smells gloriously herby and garlicky, you’re ready for the next step!

Step 4: Add the Barley and Stock

Pour in the rinsed pearl barley and follow it up with all your vegetable stock. Give everything a big stir to combine and then turn up the heat to bring the pot to a rolling boil. This is when the barley starts to plump up, so every grain soaks in that delicious, savory liquid.

Step 5: Simmer Until Tender

Once your stew is bubbling, lower the heat and pop a lid on your pot. Let everything simmer gently for around 20 minutes. You want your barley to be just al dente at this stage—it should still have a little chew, as it will continue to cook in the next step.

Step 6: Add Chickpeas and Finish Cooking

Now, stir in the drained chickpeas. Let the stew simmer for five to ten more minutes, until the barley is perfectly plump and tender. This final simmer also gives the chickpeas time to absorb all those aromatic flavors and become extra creamy.

Step 7: Brighten with Lemon and Dill

Switch off the heat and squeeze the juice of a lemon into the pot, then fold in the fresh chopped dill. Lemon makes the flavors pop and the dill infuses a summery, green fragrance. Season with salt and plenty of black pepper; taste and adjust as needed.

Step 8: Serve and Enjoy

Ladle the finished Chickpea and Pearl Barley Stew into bowls. For a final touch, sprinkle over more dill and add an extra squeeze of lemon if you like zing. Every bite now is layered with grains, chickpeas, and heaps of bright, fresh flavor.

How to Serve Chickpea and Pearl Barley Stew

Garnishes

A big handful of fresh dill scattered over each bowl will amplify the stew’s aroma and color. You can also offer extra lemon wedges for anyone who loves that citrusy kick, or finish with a drizzle of olive oil for richness. A quick crack of black pepper just before eating takes it over the top.

Side Dishes

This stew is hearty enough to stand on its own, but it absolutely loves the company of crusty bread or soft pita to mop up every bit of broth. If you want something lighter, pair it with a crisp green salad dressed with a little more lemon—perfect for balancing all those earthy notes in the Chickpea and Pearl Barley Stew.

Creative Ways to Present

Try serving Chickpea and Pearl Barley Stew in wide, shallow bowls to showcase its glossy grains and bright herbs. For a dinner party, ladle it into mugs for a cozy appetizer, or stuff the stew inside roasted bell peppers for a showstopping main course. The colors and textures will shine however you serve it!

Make Ahead and Storage

Storing Leftovers

Chickpea and Pearl Barley Stew actually tastes even better the next day as the flavors continue to meld. Cool any leftovers completely, then pack into airtight containers and keep in the fridge for up to four days. The barley will soak up some of the liquid, so the stew thickens a bit as it sits.

Freezing

This stew freezes beautifully! Portion it out once cooled and store in freezer-safe containers for up to three months. When you’re ready for a quick and nourishing lunch or dinner, just thaw and reheat as needed. Be sure to leave a little room in the container for expansion.

Reheating

To reheat, simply warm individual servings on the stove over low heat, adding a splash of water or stock if the stew is thicker than you like. You can also pop it in the microwave in a covered dish for a convenient lunch. Top with extra fresh dill and a squeeze of lemon to refresh the flavors for the second (or third!) round.

FAQs

Can I use dried chickpeas instead of canned?

Absolutely! Just soak 1 cup of dried chickpeas overnight and cook them until tender before adding them to the stew. Keep in mind this adds some extra time to the process, but the result is even creamier chickpeas.

Is it possible to make Chickpea and Pearl Barley Stew gluten-free?

Pearl barley does contain gluten, so if you need a gluten-free option, try swapping the barley for short-grain brown rice or even quinoa. The texture will be a bit different, but the stew will still be delicious and hearty!

Can I add other vegetables to this stew?

Definitely! Feel free to throw in diced potatoes, zucchini, or spinach toward the end of cooking for extra color and nutrition. The recipe is flexible and welcomes whatever you have on hand.

How do I prevent the barley from getting mushy?

Keep an eye on the timing and taste the barley as it cooks. Once it’s just al dente, add the chickpeas and finish the stew. If you plan to reheat, you can also slightly undercook the barley during the initial simmer so it finishes cooking perfectly when reheated.

What kind of vegetable stock works best?

A good homemade vegetable stock is ideal, but any low-sodium store-bought stock will work. The key is using something you love the taste of, as it forms the backbone of flavor in your Chickpea and Pearl Barley Stew.

Final Thoughts

If you’re looking for a bowl of pure comfort that’s as nutritious as it is delicious, you’ll absolutely fall for this Chickpea and Pearl Barley Stew. Give it a try, and don’t be surprised if it quickly earns a regular spot in your kitchen—one pot, endless flavor, and plenty to share!

Chickpea and Pearl Barley Stew Recipe

★★★★★

4.9 from 30 reviews

Author: Lila
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This hearty Chickpea and Pearl Barley Stew is a comforting and nutritious dish perfect for a cozy meal. Filled with wholesome ingredients and aromatic flavors, it’s a satisfying option for lunch or dinner.

Instructions

Heat the olive oil in a large heavy-bottomed pot, sauté carrot and celery until softened.
Add leek and cook for a few minutes.
Stir in garlic and thyme, cook briefly.
Add barley and stock, bring to boil.
Simmer covered until barley is al dente.
Stir in chickpeas and simmer until barley is tender.
Add lemon juice and dill, combine well.
Season to taste and serve with extra dill and lemon juice.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Mediterranean