Name: Sweet & Sour Chickpea Bowl
Yield: 6
Ingredients: 2 cups Pearl Barley (uncooked, rinsed and drained); 4 cups Kale leaves (stems removed, torn); 4 cups Chickpeas (cooked); 5 fl oz Pineapple Juice (From the Can or bottle); ¼ cup maple syrup; 2 ½ tbsp Rice vinegar; 1 tbsp Tomato paste; 1 tbsp coconut aminos; 2 ¼ tsp Arrowroot powder; 1 ½ tbsp Water (warm)

November 13, 2019

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Category30 minute meals, Recipe, veganDifficultyBeginner

Yields6 Servings

Total Time30 mins

2 cups Pearl Barley (uncooked, rinsed and drained)

4 cups Kale leaves (stems removed, torn)

4 cups Chickpeas (cooked)

5 fl oz Pineapple Juice (From the Can or bottle)

¼ cup maple syrup

2 ½ tbsp Rice vinegar

1 tbsp Tomato paste

1 tbsp coconut aminos

2 ¼ tsp Arrowroot powder

1 ½ tbsp Water (warm)

Cook the barley according to the directions on the package.

Meanwhile in a large saucepan, lightly fry the kale and chickpeas for 1 to 2 minutes. Add the pineapple juice, maple syrup, rice vinegar, tomato paste and coconut aminos. Bring to a gentle simmer, then remove from heat.

In a small bowl, combine the arrowroot powder and water to create a slurry. Add to the sauce to thicken.

Once the barley is cooked, drain any excess liquid. Fluff with a fork to separate the grains before serving.

Divide the barley into bowls or containers if on-the-go. Top with the sweet and sour chickpeas and kale. Enjoy!

Ingredients