Recipe: Pearl Barley, Black Olive + Basil Chilli

Makes 8

Ingredients:

150g pearl barley

1 tomato + herb stock cube

1 large red onion

3 garlic cloves

olive oil

tsp chipotle powder

tsp cumin

2 red / orange peppers

3 oven roast peppers (red / orange / yellow)

2 tins tomatoes

1 tin black beans

2 tins red kidney beans (or 1 tin and another of your choice!)

1tsp harissa paste

juice 1/2 lemon (or more if needed)

1 chipotle in adobo

salt + pepper

dash red wine vinegar

200g black olives chopped in half

bunch basil

1tsp chipotle flakes

smoked paprika (optional)

Boil the pearl barley using the tomato stock cube in hot water so the barley absorbs the extra flavour, you want to cook the barley so it’s just underdone, then the remainder will cook in the main dish after adding later.

Also prep the oven roast peppers but wrapping them individually in foil and putting in a hot oven (180 / 200deg), they take a good 40mins or so but what were looking for is for the skin to separate and the peppers to have the delicious flavour as if you were to flame roast when removing the skin (alternatively if you have a naked flame cooked you could do this instead - muy delicious!). The peppers will fill with juice so make sure you chuck all this into the pot later :)

Finely chop the onion and add to olive oil in a pan with the garlic cloves (I like to keep these whole (but squashed) so they don’t burn but still release flavour), also add a tsp of cumin and chipotle power so the flavours get released with the onions. Stir on a medium heat until translucent and soft.

Add in 2 chopped peppers for a few mins then the tins of chopped tomatoes. We can start to add lots of flavour here now and let it stew for a while… put in 1 finely chopped chipotle in adobo with a bit of sauce if you fancy, 1 tsp of harissa paste, juice 1/2 lemon, small dash of red wine vinegar, and a small season of salt and pepper. Add half a tin of water and leave to stew and settle.

Once the flavours are well mixed and the sauce starts to reduce add the beans, pearl barley, oven roast peppers, olives and most of the basil. Leave for a good half an hour adding water if it needs topping up to take in more flavour and stew a little longer.

Have a taste, alter chilli dosage and seasoning (lemon / salt). Add chipotle flakes / more harissa / smoked paprika depending on how hot you like your chilli or what flavours you fancy! I think chipotle flakes to top off are always a win if it’s not too spicy already as you get that wonderful smokiness that compliments the basil, olives and roasted pepper so well.

This chilli is a little different to the classic with rice. It’s bright, zingy and a little sweeter with fresh flavours of pepper, lemon, basil + olive. I’ve added the pearl barley so rice isn’t required to serve, I love the texture and it’s super easy as a one pot dish for dinner. Serve with extra basil and a big spoon of guacamole!