Crunch Meets Comfort: This Vegan Barley Soup Slaps with Chickpea Magic

Bites MD.

This is a video about Baarley chickpeaa ssoup Cozy up with this nourishing vegan barley soup loaded with kale, carrots, and other wholesome veggies—finished with perfectly crispy chickpeas on top for crunch and protein! This one-pot recipe is hearty, filling, and packed with fiber, making it the perfect plant-based comfort food for any season. Simple ingredients, bold flavor, and totally satisfying.  ✨ Great for meal prep, weeknight dinners, or whenever you need a warm bowl of goodness.

Transcript

00:00Welcome back to BitesMD. Today I'm going to show you how to make a barley chickpea soup.

00:04These will be the ingredients that we'll be using today.

00:09Make sure the chickpeas are dry before frying them.

00:17The check if the oil is ready. Put a toothpick inside and see if it bubbles up.

00:22Cook in batches. Make sure you trim it down on low heat and give it a stir every now and then

00:28so it doesn't stick to the ball. We'll loosely chop these up just into small bits like this.

00:50I personally like using tomatoes on the vine more just because there's a little bit more flavor.

00:58Just loosely chop these up. It doesn't matter. It's going to reduce down.

01:02Putting the onion in the fridge 30 minutes before coming can help prevent you from tearing up.

01:07We're just going to slice these.

01:22A lot of oil.

01:27I'm going to add my onions. I just want to split the onions.

01:30I'm going to add some salt. Pepper.

01:41Notice how the onions are kind of clear now. I'm going to add in my jalapeno.

01:45I'm going to add some paprika.

01:52Our tomatoes.

01:55A little bit more salt.

02:00I'm going to slowly let this kind of cook down and reduce.

02:06Can you hear the crackling sound? That means the chickpeas are done.

02:10These ones are a little bit small.

02:11You got to be careful because they burn pretty fast compared to the bigger chickpeas.

02:16Those ones you can actually just look for the golden brown color.

02:20I'm going to let these dry and then we'll put these in our soup.

02:28So it's been reduced down by about 50%. I'm going to add in our vegetables often.

02:33I have here an immersion blender. I'm just going to blend everything together.

02:53Normally at this stage, I would add in my barley and then I'll cook it until it's

02:58firm. But since my wife made so much barley, I'm just going to add in afterwards.

03:07Keep in mind though, when cooking barley, it's about a one to three ratio.

03:12So one cup of barley and three cups of water.

03:22I'm going to bring this back to a boil.

03:24I'm bringing the carrots to a boil because I want the carrots on the softer side today.

03:35And this will also add a nice sweetness to the soup.

03:46Add my calum.

03:47You can serve this hot or cold.

03:54I'm going to turn off the heat now.

03:57I'm going to let this sit for about half an hour to let all the flavors kind of meld in together.

04:02A little bit of cucumber.

04:06A little bit of lemon juice.

04:10Just to bring out more freshness. Black pepper.

04:12We'll add some of our crispy chickpeas.

04:20We'll finish it off with some chopped parsley.

04:22Now we have something that is sweet, savory, sour, and umami.

04:27Follow with various textures in our soup.

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