Have you ever seen the show “Chopped”? If not, it’s basically a cooking competition where three contestants are given the same 3 mystery baskets filled with assorted ingredients (1 for appetizer, 1 for entrée, and 1 for dessert). Their task is to create a complete meal using all of the ingredients, and they’re judged on creativity, appearance, and taste of their creations.
I love the show because it gives me tips and inspiration for repurposing my own leftovers and pantry staples. I thought it would be fun to think about 6 ways to create a delicious meal from:
1 cup uncooked barley
8 oz bag baby spinach
2 cans chickpeas, rinsed and drained
At a loss? Think of it this way:
What will the dish be? A soup? A chili? A dip? A casserole? A saute? A smoothie?
Will each element work on its own, or should they somehow be combined?
What flavor profile are you after? Hearty savory? Mellow sweet? Salty? Spicy? What cuisine?
Here we go.
Bean Barley Soup: Cook the barley with 6 cups vegetable stock in a large pot. When tender, add herbs and spices of your choice and the chickpeas. Heat for 5 minutes and add the spinach and (optionally) chopped tomatoes and other quick-cooking or leftover veggies, if you have them on hand. Season with salt and pepper to taste.
Herbed Barley, Chickpea, and Spinach Bowl: Cook the barley in water according to package directions. During the last 10 minutes of cooking, add fresh (1/4 cup chopped packed) or dried (1 tbsp) parsley and 1/2 tsp last. Sauté a small chopped onion and 1/2 package sliced mushrooms over medium heat for about 8 minutes; and add chickpeas and 3 tbsp water and sauté until water has evaporated. Add a splash of cooking wine or sherry; cook until wine is absorbed. Season with salt and pepper and set aside.
Barley Flatbread with Green Hummus: Grind down uncooked barley in a food processor until it resembles flour. Substitute up to 1/2 of the wheat flour in this quick and easy flatbread recipe. Make hummus by pureeing the chickpeas, steamed spinach, 1/2 cup tahini (sesame paste), 1/3 cup lemon juice, 4 cloves garlic, 1 tbsp olive oil, and 2 tsp cumin in a food processor. Add water to desired consistency and add salt to taste.
Italian Inspired Chickpeas with Barley and Garlicky Greens: For those who like their food separated! Cook barley according to package directions. Toss chickpeas with your favorite marinara on a pot over medium-high until heated through, or heat in a microwave-safe, loosely covered bowl in the microwave. In a sauté pan, heat 3 cloves of sliced garlic in 2 tbsp olive oil for 1 minute. Add spinach and sauté until wilted; season with salt and pepper. Serve with the barley and chickpeas.
Curried Chickpeas and Spinach over Barley: Cook barley according to package directions. Meanwhile, place chickpeas and spinach (and other veggies, if desired) in a pot with your favorite jarred curry sauce. Simmer until spinach reduces. If you don’t use jarred sauces, use vegetable broth and 2 tbsp curry powder plus 2 tsp garam masala, if you have it. Season with salt and pepper. Serve over a bed of barley.
Mean Bean and Green Veggie Burger: Cook barley according to package directions. Steam spinach in the microwave or on the stove. In a food processor, pulse together 1 small onion, 1 tbsp tomato paste (optional), 2 tbsp chili seasoning or your favorite seasoning blend, and the barley, spinach, and chickpeas. Don’t puree — just process until it can be handled as a mass, but there should still be visible chunks of each ingredient. Let sit for about 10 minutes, then form into burgers — if mixture is too dry, add a little water; if too wet, add some rolled oats. Form into burger patties and either bake on an oiled baking sheet at 350 for 20 minutes (flip halfway through) or pan-fry on an oiled skillet or griddle over medium heat, about 8 minutes on each side. Prefer it mini? Do sliders!
Do you have other ideas? We’d love to hear from you! Share this post on Twitter (share button below) and include your favorite use, or email us at info@dietid.com!
