Roasted Peppers Stuffed with Pearl Barley, Spiced Chickpeas and Lemon Cauliflower Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the red pepper halves on a tray, brush them with 1 tablespoon olive oil, add a pinch of salt and black pepper, and roast for 20 minutes.

2. 2

   Meanwhile, place the pearl barley in a saucepan with 480 ml vegetable broth and a pinch of salt. Bring to a boil, reduce the heat, partially cover, and cook for 25 to 30 minutes until tender. Drain if needed.

3. 3

   In another saucepan, cook the cauliflower with the remaining 240 ml vegetable broth and the 2 whole garlic cloves for 12 to 15 minutes, until the cauliflower is very soft.

4. 4

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook for 5 minutes. Stir in the 2 chopped garlic cloves, ground cumin, smoked paprika, and dried oregano, and cook for 1 minute more.

5. 5

   Add the cooked chickpeas to the skillet along with a pinch of salt and black pepper. Cook for 3 minutes, stirring so they absorb the spices. Add the fresh spinach and cook for 1 to 2 minutes until wilted.

6. 6

   Fold the cooked barley into the skillet and mix well with the chickpeas and spinach. Add half of the chopped parsley, stir, and adjust salt and black pepper. Remove from the heat.

7. 7

   Toast the pumpkin seeds in a small dry skillet for 2 to 3 minutes over medium heat, until they begin to pop lightly. Set aside.

8. 8

   Transfer the cooked cauliflower, cooked garlic, 1 tablespoon olive oil, lemon zest, lemon juice, and a pinch of salt and black pepper to a blender. Blend until smooth. If needed, add 1 or 2 tablespoons of hot broth to loosen the cream.

9. 9

   Fill the roasted pepper halves with the barley and chickpea mixture, pressing gently so they are nicely packed. Return them to the oven at 200 °C / 400 °F for 10 minutes.

10. 10

    Spread a base of lemon cauliflower cream on each plate. Set the stuffed peppers on top and finish with the toasted pumpkin seeds, the remaining fresh parsley, and a light drizzle of the remaining olive oil.