Chickpea And Barley Salad - cooking recipe

Ingredients

2 tsp olive oil
2 None red onions, finely chopped
1 cup pearl barley
3 cups vegetable stock, heated
1 None red pepper, seeded and thinly sliced
2 None zucchini, finely chopped
1 can (15 oz) chickpeas, drained and rinsed
None None Shaved Parmesan cheese and arugula leaves, to serve

Preparation

Heat oil in a medium saucepan on medium heat. Saute onions for 2-3 mins, until starting to brown. Add barley and cook for 2 mins, until toasted.
Add stock, a ladleful at time, stirring after each addition, until absorbed. Repeat until all stock has been used and barley is just tender, adding pepper and zucchini with last ladle.
Stir in chickpeas. Cook for 2 mins, stirring constantly. Sprinkle with shaved Parmesan cheese and arugula leaves.