Sweet & Sour Chickpea Bowl


Category, , DifficultyBeginner

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)

1

Cook the barley according to the directions on the package.

2

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.

3

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

4

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

5

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

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)

Directions

1

Cook the barley according to the directions on the package.

2

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.

3

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

4

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

5

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

Sweet & Sour Chickpea Bowl