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Swiss Chard and Barley Soup/Silka Shleeka

3/21/2014

2 Comments

 
½ cup pearl barley
1 medium to large onion chopped
1 bunch swiss chard (about 10 leaves) chopped including ribs
2 tablespoons oil
¼ teaspoon citric acid or juice of one lemon
2 teaspoons salt (or to taste)
¼ teaspoons pepper
1/8 teaspoons baharat
3 tablespoons tomato paste
1 15.5 oz can Chick peas drained
6 cups water

  • Boil the 6 cups of water.
  • Rinse barley a few times.
  • Heat the oil in pot. 
  • Saute onion until tender. 
  • Add swiss chard and sauté until tender. 
  • Add barley¸spices, tomato paste and mix well.  
  • Add the boiling water.
  • When the mixture returns to boil, reduce to low and simmer. 
  • About 40 minutes later add citric acid or lemon juice and chickpeas. 
  • Continue to simmer for 5 more minutes or until the barley is tender. 
  • Add more salt pepper or citric acid/lemon juice to taste if desired. 
  • To see if you like the addition of tahini, you can serve a small bowl of the soup and add a touch of tahini and stir.  If you like the tahini in the soup add one tablespoon of it to the pot and stir.


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2 Comments
tam
2/10/2019 07:18:23 pm

This looks SO DELICIOUS and HEALTHY! I can't wait to try it out! so excited, thanks for sharing these beautiful recipes!

Reply
mideastchef.com
2/17/2019 05:40:40 pm

Thank you! Let us know what you think when you try it.

Reply



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