Mediterranean Bell Peppers with Thyme Barley, Lemon Chickpeas and Roasted Tahini Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the bell pepper halves on a baking tray, brush them with 1 tablespoon olive oil, season with a pinch of salt and pepper, and roast for 20 minutes until they start to soften.

2. 2

   Meanwhile, cook the pearled barley in a pot with enough water and 1/2 teaspoon salt for 25 to 30 minutes, until tender. Drain well and set aside.

3. 3

   Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté the red onion for 4 minutes. Add 2 garlic cloves, the ground cumin, smoked paprika, and fresh thyme, and cook for 1 more minute.

4. 4

   Add the tomato, cooked chickpeas, black olives, lemon zest, and 2 tablespoons lemon juice. Cook for 3 to 4 minutes, stirring, until the tomato softens slightly.

5. 5

   Stir the cooked barley into the skillet along with half of the chopped parsley. Adjust with the remaining salt and black pepper, mix well, and cook for 2 minutes to blend the flavors.

6. 6

   In an oven-safe bowl, whisk the tahini with the remaining garlic, 1 tablespoon lemon juice, the warm water, and 1 teaspoon olive oil until smooth. Place the bowl in the oven for 5 minutes at 220 °C / 425 °F to warm it and give it a lightly roasted flavor.

7. 7

   Fill each roasted pepper half with the barley and chickpea mixture, pressing gently so the filling holds together. Return the tray to the oven and bake for 15 more minutes at 220 °C / 425 °F.

8. 8

   Serve the peppers hot with the roasted tahini sauce spooned over the top and finish with the remaining fresh parsley.