Cumin-Coriander Chickpea Pot Roast with Barley Pilaf

Chickpeas simmer gently with cumin, coriander, and sesame oil, ladled over a simple barley pilaf. It echoes the legume stews and barley rations at the temple gate in Foam Thick as Porridge, from Bronze Age Ur.

Serves 4

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Ingredients

• 2 cups dried chickpeas
• 1 1/2 cups pearl barley
• 2 large yellow onions
• 4 garlic cloves
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tbsp sesame oil
• 6 cups water
• 1 tsp salt

Instructions

1. 1Soak chickpeas overnight or use quick-soak method; drain.
2. 2Heat sesame oil in a heavy pot over medium heat; add sliced onions and minced garlic and cook 6 minutes until fragrant.
3. 3Add chickpeas, cumin, coriander, salt, and water; bring to boil then cover and simmer gently for 50 minutes until chickpeas are very tender and sauce thickens.
4. 4In a separate pot, combine barley with water and salt; bring to boil, reduce to low, cover and cook 25 minutes until fluffy.
5. 5Fluff the barley pilaf and serve topped with the chickpea pot roast and its sauce.