This Barley & Chickpea Stew is the kind of comforting, nourishing meal I turn to when the temperatures start to drop. It’s a hearty, one-pot dish filled with vegetables, fiber-rich chickpeas, pearled barley, and warm herbs. Whether it’s the middle of winter or just a chilly fall evening, I find this stew satisfying, affordable, and easy to put together with pantry staples and fresh produce.

Why You’ll Love This Recipe

I love how this stew balances simplicity with nourishment. It’s plant-based, making it a great choice for Meatless Mondays or for anyone trying to add more veggies and legumes into their meals. I also appreciate that it uses canned chickpeas and diced tomatoes, which saves time without sacrificing flavor. Pearled barley gives the dish a tender, chewy texture and turns this from a light soup into a satisfying, filling stew. Plus, it makes the kitchen smell amazing while it simmers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons extra virgin olive oil

• 1 small onion, roughly chopped

• 8 ounces button mushrooms, cleaned and roughly chopped

• 3 carrots, peeled and cut into ½-inch dice (about 2 cups)

• 3 celery stalks, trimmed and cut into ½-inch dice (1 generous cup)

• 2 garlic cloves, minced

• 4 cups vegetable broth

• One 14.5-ounce can petite diced tomatoes

• One 15-ounce can chickpeas, drained and rinsed

• ½ cup pearled barley

• 6 fresh thyme sprigs

• 1 bay leaf

• Grated Parmesan cheese, optional

Directions

1. I start by heating olive oil in a large heavy-bottomed pot over medium heat.

2. I add the onion and mushrooms and cook them, stirring often, until they soften—this usually takes about 5 minutes.

3. Next, I stir in the carrots, celery, and garlic, letting everything cook for another 1 to 2 minutes until the garlic becomes fragrant.

4. Then I pour in the vegetable broth, diced tomatoes, chickpeas, barley, thyme, and bay leaf. I give it all a good stir, cover the pot, and bring it to a boil.

5. Once boiling, I reduce the heat and let it simmer, still covered, for about 35 minutes, stirring every 10 minutes or so.

6. When the barley and vegetables are tender, I remove the thyme sprigs and bay leaf, then ladle the stew into bowls.

7. I sometimes sprinkle a little Parmesan on top for an extra savory touch.

Servings and timing

This recipe serves 6 people, with each portion being about 1.5 cups. It takes roughly 50 minutes from start to finish—about 15 minutes for prep and 35 minutes of simmering time.

Variations

• I sometimes swap out the chickpeas for white beans like cannellini or great northern for a slightly creamier texture.

• To give it more body, I like adding chopped kale or spinach in the last 10 minutes of cooking.

• If I want a soup instead of a stew, I simply add two extra cups of broth.

• For a meatier version, I occasionally add cooked chicken or turkey.

• A pinch of red pepper flakes gives it a gentle kick, perfect on colder days.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day as the flavors develop. For reheating, I warm it on the stovetop over medium heat or microwave it in a bowl with a splash of extra broth if it has thickened too much. It also freezes well for up to 3 months—just make sure to cool it completely before freezing.

FAQs

How do I know if I’m using pearled barley?

Pearled barley is usually labeled as such at the store. It looks lighter in color and is less chewy than hulled barley because some of the bran has been removed.

Can I make this stew in a slow cooker?

Yes, I’ve made a version using a slow cooker before. I simply added all ingredients and cooked it on low for 6–8 hours, or on high for about 4 hours, until the barley and vegetables were tender.

What can I use instead of mushrooms?

If mushrooms aren’t my thing, I leave them out or replace them with zucchini or extra carrots for a different texture.

Is this stew gluten-free?

Barley contains gluten, so this dish isn’t gluten-free. For a gluten-free version, I substitute the barley with rice or quinoa.

Can I add meat to this stew?

Absolutely. I’ve added cooked, shredded chicken or sliced turkey sausage to make it heartier, especially when feeding bigger appetites.

Conclusion

This Barley & Chickpea Stew is one of those recipes I come back to again and again. It’s humble but deeply satisfying, easy to make, and adaptable to what I have on hand. Whether I’m feeding a hungry family after a snowy day or prepping lunches for the week, this stew always hits the spot.