Vegetable casserole
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 600g root veg, such as carrots, swede and parsnips, roughly chopped
- 1 tbsp tomato purée
- 1 litre vegetable stock
- 100g pearl barley
- 3 thyme sprigs, plus a small handful thyme leaves to serve
- 2 bay leaves
- 400g can chickpeas, drained and rinsed (optional)
Method
- STEP 1
Heat the oil in a large-lidded casserole over a medium-low heat. Fry the onion and cook for 8 mins until softened. Stir in the carrot and root veg and cook for 5 mins to soften a little before stirring through the tomato purée.
- STEP 2
Pour over the vegetable stock, then stir in the pearl barley and herbs. Put the lid on the pan, bring to a boil, then reduce to a simmer. Cook for 30 mins. Remove the lid, tip in the chickpeas and cook for a further 30 mins until thickened. Remove the thyme sprigs and bay leaves, then scatter over some fresh thyme leaves to serve.
