5 Days Dinners

Delicious dinners to make midweek easier

MONDAY

SMOKY CHICKPEA & PEARL BARLEY RISOTTO

PREP 10 MINS

COOK 50 MINS

SERVES 2 (AS A MAIN)

1 Tbsp olive oil

1 small brown onion, finely chopped

2 cloves garlic, finely chopped

1 tsp ground smoked paprika

½ x 420g can no-added-salt chopped tomatoes

400ml boiling water

1 tsp salt-reduced vegetable stock powder

½ x 420g can no-added-salt chickpeas, drained and rinsed

150g pearl barley, rinsed until water runs clear

1 Tbsp chipotle sauce

1 Tbsp Philadelphia Light Cream

For Cooking Freshly ground black pepper

1 Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring often, for 5 minutes. Add the garlic and paprika and cook, stirring, for 30 seconds. Add the tomatoes, boiling water, stock powder, chickpeas, pearl barley and chipotle sauce.