North African Bean Stew with Barley
Ingredients
- ⅓ cup extra-virgin olive oil, more for serving
- 2 leeks, white and green parts, diced
- 1 bunch cilantro, leaves and stems separated
- 1 cup finely diced fennel, fronds reserved (1/2 large fennel bulb)
- 3 garlic cloves, finely chopped
- 2 ½ tablespoons baharat (see note)
- ½ cinnamon stick
- 2 tablespoons tomato paste
- 2 quarts chicken or vegetable broth
- ½ cup pearled barley
- 2 ½ teaspoons kosher salt, more as needed
- Large pinch saffron, crumbled (optional)
- 4 cups cooked beans or chickpeas
- 2 cups peeled and diced butternut squash (1 small squash)
- ¾ cup peeled and diced turnip (1 medium)
- ½ cup red lentils
- Plain yogurt, for serving
- Aleppo pepper or hot paprika, for serving
Directions
- In a large pot over medium heat, heat oil and cook leeks until they begin to brown, 10 to 12 minutes.
- Finely chop cilantro stems. Stir into pot, along with diced fennel and garlic. Cook for 2 minutes. Stir in baharat, cinnamon and tomato paste, and cook until paste begins to caramelize, about 2 minutes.
- Stir in broth, 3 cups water, the barley and the salt. Bring to a gentle boil, stir in saffron, if using, and reduce heat to medium. Simmer uncovered for 40 minutes. Stir in beans, squash, turnip and lentils; cook until barley is tender, about another 20 to 30 minutes. Taste and adjust seasonings, if desired. Remove cinnamon stick.
- Ladle stew into bowls. Spoon a dollop of yogurt on top and drizzle with olive oil. Garnish with cilantro leaves, fennel fronds and Aleppo pepper or paprika.