Cookbook

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===== T'chicha (Barley and Tomato Soup) =====

__Ingredients:__

  * 3 tbsp olive oil, more to serve
  * 1 large yellow onion, diced into ¼-inch pieces
  * 1¼ cups pearl barley
  * 15 oz canned crushed tomatoes
  * 2 garlic cloves, grated
  * 2½ tsp sweet paprika
  * 1½ tsp fine sea salt or more to taste
  * 5 cups vegetable stock (or water)
  * 1 tsp dried thyme
  * fresh thyme for garnish (optional)


__Directions:__

Add the olive oil to a large pot over medium-low. Add the onion, cover the pan, and cook stirring occasionally, until the onion is soft and translucent, about 7 minutes.

Add the pearl barley, canned tomatoes, garlic, sweet paprika, salt and stock. Bring to a boil over high. Reduce the heat to low, cover with a lid and leave to simmer for 45 minutes or until the barley is fully cooked. At this stage of the cooking process, you might need to add more water progressively to the pot to achieve a soup consistency.

Stir in the dried thyme, taste, and adjust the seasoning with salt if necessary. Serve immediately with a generous drizzle of olive oil and a couple of fresh thyme sprigs, if desired.



from: https://cooking.nytimes.com/recipes/1024017-tchicha-barley-and-tomato-soup?campaign_id=90&emc=edit_fwd_20231226&instance_id=110840&nl=five-weeknight-dishes&regi_id=79928111&segment_id=153582&te=1&user_id=2ad66133faf672084445928d7a33b286