serves 8–10
ingredients
150g/5oz quick-cooking barley
1 aubergine, diced
1⁄2 large red pepper, seeded
and chopped
1⁄2 large green pepper, seeded
and chopped
1 onion, chopped
3 garlic cloves, minced
400g/14oz canned chopped
plum tomatoes
425g/15oz canned cooked
black beans, drained
1⁄2 teaspoon chilli powder
150g/5oz fresh spinach, chopped
salt and freshly ground
black pepper
• Bring 1.2 litres/2pt water to the boil in a large deep heavy frying pan.
Stir in the barley. Cover and reduce the heat. Simmer for about
10 minutes until the barley is tender.
• Add the aubergine, peppers, onion and garlic. Stir thoroughly, cover
and cook over a medium heat for about 20 minutes until the aubergine
is softened and the other vegetables are tender, removing the lid to stir
frequently to prevent the mixture catching on the bottom of the pan.
• Tip in the tomatoes and black beans, add the chilli powder, and season
with salt and pepper. Stir to combine, and cook for a further 5 minutes.
Add the spinach, stir through and cook for 2–3 minutes until the spinach
is wilted. Serve immediately.
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