Ingredients

• Jiwa Organic Pearl Barley- ¾ cup (Cooked, and drained)
• Olive Oil- 1 tbsp.
• Garlic- 1 tsp, finely chopped
• Onion- ¼ cup, finely chopped
• Carrot- ½ cup, cubed
• Tomatoes- ¼ cup
• Harissa- 1-2 tbsp.
• Tomato puree- ½ cup
• Vegetable stock- 1 cup
• Reserved Barley water- 1 cup
• Basil- ¼ cup
• Cinnamon powder- ¼ tsp
• Roast Cumin Powder- ¼ tsp
• Salt- to taste
• Black pepper- to taste
• Chilli oil- for garnish

Method

• Cook Barley as per instructions.
• Drain and reserve the water.
• Heat the oil in a soup pot. Add the onions, garlic, and carrots.
• Sauté until onions are translucent.
• Add in the tomatoes, harissa, tomato puree, basil, cinnamon and cumin and salt. Cook till the tomatoes soften slightly.
• Add in the cooked Pearl Barley and give it a quick stir.
• Add in the stock and reserved barley water, and let simmer for 5-10 minutes on medium flame.
• Garnish with some fresh basil, a dash of chilli oil, and serve piping hot with a toasted focaccia on the side.