Ingredients

  • 1 tbsp SO organic rapeseed oil
  • 1 onion, chopped
  • 2 carrots, washed and chopped
  • 1 clove garlic, chopped
  • 3 tsp harissa spices by Sainsbury's
  • 125 g pearl barley
  • 780 g chopped tomatoes with basil and oregano by Sainsbury's
  • 410 g tin chickpeas, drained and rinsed
  • 50 g dried apricots, chopped
  • 125 g leftover chicken
  • fresh flat-leaf parsley, to garnish
  • lemon wedge, to garnish

Method

  1. 1

    Heat the oil in a pan. Add the onion and carrots and cook for 4 minutes. Stir in the garlic and harissa. Cook for 1 minute.

  2. 2

    Add the barley, tomatoes, and 1.3 litres of water. Bring to the boil, then simmer for 15 minutes.

  3. 3

    Stir in the chickpeas, apricots, chicken and parsley. Cook for 10 minutes.

  4. 4

    Serve with the lemon wedges.

Nutritional Details

Each serving provides
  • Energy 1143kj 273kcal 14%
  • Fat 5.8g 8%
  • Saturates 0.8g 4%
  • Sugars 15.5g 17%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 218kj/52kcal

Each serving provides

6.8g carbohydrate 1.9g fibre 2.7g protein

 
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