Smoky chickpea pearl barley risotto
Ingredients
- 2 tbsp rapeseed oil
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 tsp paprika
- 400g can chopped tomatoes
- 800ml vegetable stock
- 400g chickpeas, drained and rinsed
- 300g pearl barley, rinsed
- 2-3 tbsp chipotle paste (depending on how spicy you like it)
- 2 tbsp low-fat crème fraîche (or vegan crème fraîche)
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