- 2 tablespoons cumin
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- ½ teaspoon oregano
- ⅛ teaspoon ground black pepper
- 4 carrots, sliced
- 2 tomatoes, diced
- 8 cups water
- 14 ounces of canned low-sodium chickpeas, drained and rinsed
- ⅓ cup barley
- 6 low-sodium chicken bouillon cubes
- 2 cups kale, torn
Toast the cumin in a pot over medium heat for 1 minute, stirring. Add olive oil and let it get hot.
Add onion, garlic, oregano, and black pepper. Cook until the onion and garlic become translucent, about 2-3 minutes.
Add carrots and tomatoes and cook until they begin to get soft, about 5 minutes.
Add water, chickpeas, barley, and bouillon cubes. Bring to a boil then reduce to simmer. Let simmer 20-25 minutes until barley is tender.
Add kale during the last 5-10 minutes of cooking. Kale should wilt during this time.