moroccan chickpea and barley soup

How To Make moroccan chickpea and barley soup

• 1

  Heat 2 tablespoons of olive oil in a large pot on medium high heat. Add the barley and sauté for 3-4 minutes, stirring often.
• 2

  Add the stock, water, and a teaspoon of salt. Bring to a simmer and cook until the barley is tender, anywhere from 30 minutes to an hour, depending on how old the barley is.
• 3

  To the barley pot add the tomatoes, chickpeas, apricots, green onions and stir well. Add more stock/water as needed. Add the zest and juice of the lemon and mix again. Sprinkle the ras el hanout spice mixture over the soup, stir in and simmer for another 3 minutes. Can be served at once or it will wait till your ready.
• 4

  Reheat to your liking if needed and serve with the pistachios on each bowl and a bit of olive oil drizzled on top.
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