Fruit and Vegetable “Paella” with Barley, Buckwheat and Chickpeas

Difficulty

Time

55 minutes

Category

Low glycaemic indexLactose freeVeganVegetarian

Nutritional Values

130 kcal

Estimated nutritional values per serving*

Calories

130 Kcal

Carbohydrates

18 g

Protein

5 g

Fats

4 g

Fibre

4 g

Salt

0.5 g

*Values are estimated and may vary depending on the actual ingredients used and their quantity

Ingredients (for 4 people)

Method

1. Heat a large pan with 2 tablespoons of extra virgin olive oil over medium heat.
2. Wash and chop the vegetables: slice the leek into rounds, dice the pepper, aubergine, courgette and carrot, halve the cherry tomatoes, and cut the apple into small cubes.
3. Sauté the leek for 3–4 minutes until soft.
4. Add the vegetables and apple and cook for 5–6 minutes, stirring, until they start to soften.
5. Add the raw buckwheat and whole barley (if using) and toast for 2 minutes, mixing well with the vegetables.
6. Pour in the hot stock gradually, maintaining a gentle simmer and stirring frequently. Continue adding stock as it is absorbed until the grains are tender but still slightly al dente (approximately 25–30 minutes).
7. Add the cooked chickpeas in the last 5 minutes of cooking to warm them through without breaking them up.
8. Season with salt and pepper, turn off the heat and leave to rest for 2 minutes.
9. Serve hot, topped with toasted pumpkin seeds and chopped fresh rosemary.

Extra Tips

• Keep the grains al dente to reduce the GI.
• You can add spices such as sweet paprika or turmeric for extra flavour.
• This paella is also delicious served warm or at room temperature.