Kyrgyz Jarma Barley Soup

Ingredients

• 1 cup pearl barley
• 1 can chickpeas, drained
• 6 cups vegetable broth
• 3 tbsp neutral oil
• 1 large onion, finely diced
• 2 carrots, diced
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 cup plain or plant yogurt
• 1/4 cup chopped dill
• 1 lemon, cut into wedges
• Salt and black pepper

Steps

1. Rinse the barley in a sieve under cold water until the water runs clear, which stops the soup turning gluey.
2. Heat 1 tablespoon of the oil in a heavy pot over medium heat and toast the drained barley for 3 to 4 minutes, stirring, until it smells nutty and turns a shade darker.
3. Toasting the grain before any liquid goes in gives the soup a deeper flavour and helps the grains hold their shape rather than dissolving.
4. Add the remaining oil, the onion, and the carrots and cook for 8 minutes, until soft, then the garlic, cumin, and coriander for 30 seconds.
5. Pour in the broth and bring to a boil, then reduce to a simmer.
6. Cook uncovered for 40 to 45 minutes, stirring every so often and scraping the base, until the barley is tender and the soup has thickened noticeably.
7. Add the chickpeas and simmer for 10 minutes more, crushing a handful against the side of the pot so their starch enriches the broth.
8. Season generously with salt and pepper, loosen with hot water if it has gone past thick, and serve with a spoonful of yogurt, the dill, and lemon wedges.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.