Tag Archives: vegetarian

Recipe: Chickpea Barley Mash (Vegan)

I usually make a large pot of bean stew early in the week to serve as lunch for the work week. To keep it interesting I rotate through cajun red beans and rice, black bean soup, lentil soup, and hearty split pea soup. I love the bean/legume pressure cooker recipes at DadCooksDinner.com. The recipes are both simple and full of flavor.

The soupy texture week over week has become a bit too familiar, however, so to change things up this week, and to use the rest of my pearl barley, I went for a legume mashup with less liquid. Combined with the barley, this resulted in a complete protein rich meal! It turned out wonderful–I couldn’t have expected better. This dish was made in the convenience of an electric pressure cooker.


servings: 8


1 cup chickpea / garbanzo beans  (soaked)
1 cup northern beans  (soaked)
1 cup pearl barley
1 carrot (diced)
1 celery stalk (diced)
1 onion (chopped)
3 garlic cloves (minced)

1 tsp basil
1 tsp thyme
1/2 tsp salt
1/2 tsp black pepper

5 cups water

  1. Heat 1Tbsp of olive oil in the pressure cooker (sauté setting). Toss in onions, carrots, and celery and sauté for 3 minutes, then throw in the garlic and sauté another minute.
  2. Add spices (basil, thyme, salt, pepper) and mix in.
  3. Add the chickpeas, northern beans, and pearl barley.
  4. Pour in water.
  5. Pressure cook on high for 30 minutes.  Natural release (15 minutes).
  6. Enjoy!

Bonus:  serve with roasted cauliflower