One Pot Chickpea Barley

One great thing about cooking with whole grains like barley, brown rice and quinoa is that a little goes a long way!  They are also packed with fiber, which makes them more filling. 

Makes:  6 servings

Ingredients
1 bag (10 oz) frozen vegetables of your choice
½ small yellow onion, diced
3 garlic cloves, minced
1 ¼ cups pearl barley, rinsed
1 can (15 oz) garbanzo beans (chickpeas), rinsed and drained
2 ½ cups low sodium chicken or vegetable broth
4 sprigs fresh thyme
1 ¼ cups water

Optional: ¼ tsp kosher salt, ¼ tsp black pepper, 3 Tbs chopped fresh parsley, ⅓ cup grated Parmesan cheese, fresh lemon juice
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Instructions

1. Add frozen vegetables, onion, garlic, barley, chickpeas, broth, water, and thyme to a crock pot bowl.  Cook on high for 2 to 2 ½ hours, or on low for 4 to 4 ½ hours.  Barley should be tender and most of the liquid should be absorbed. 
2. Remove and discard thyme sprigs; stir in lemon juice. Top with parsley and cheese and serve. 

Nutrition Information
Serving Size: 1 cup

Calories: 290
Total Fat: 2.5g
Saturated Fat: 0g
Protein: 10g
Sodium: 250mg
Carbohydrates: 57g
Added Sugar: 0g
Fiber: 12g