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Photo by Alannah | Kale Mary Serves 4 Ingredients 1 medium-sized eggplant 200 grams brown cup mushrooms, blitzed into fine pieces 1 brown onion, finely chopped 2 celery sticks, diced 2 carrots, diced 2 cups red wine 2 garlic cloves, minced 1/2 cup fresh parsley, finely chopped 4 sprigs fresh thyme 4 tablespoons tomato paste
HomePremiumSmoky chickpea & pearl barley risottoSkip to ingredientsNutrition: Per servingkcal490fat11gsaturates2gcarbs81gsugars10gfibre7gprotein14gsalt0.6gMethodstep 1Heat the oil in a large saucepan over a medium heat, add the onion and fry for 5 mins to soften slightly. Add the garlic and paprika, and fry for a further 30 seconds until fragrant. Tip in the tomatoes, stock, chickpeas, pearl barley and
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