African Pearl Barley Pumpkin Pot
Warm, hearty, and bursting with vibrant flavors, the African Pearl Barley Pumpkin Pot is a nourishing, one-pot dish that’s perfect for cozy evenings. This recipe combines nutrient-rich pearl barley and tender cubes of pumpkin with aromatic spices like cumin, coriander, and paprika to create a comforting medley of textures and tastes. A splash of creamy coconut milk adds lusciousness, while spinach and fresh parsley lend vibrant color and freshness. Simmered in a flavorful vegetable stock and finished with a touch of cayenne for a subtle kick, this vegan and gluten-free dish is both wholesome and satisfying. Serve it as a standalone meal or alongside crusty bread for a taste of modern African-inspired cuisine that the whole family will love.
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Recipe Information
Ingredients
- 1 cup pearl barley
- 2 cups pumpkin
- 1 medium onion
- 2 cloves garlic cloves
- 1 tablespoon ginger
- 4 cups vegetable stock
- 1 cup coconut milk
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 0.25 teaspoon ground cayenne pepper
- 2 cups spinach
- 2 tablespoons olive oil
- 0.25 cup fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the pearl barley thoroughly under cold running water and set aside.
Peel and dice the pumpkin into small cubes, approximately 1-inch in size.
Finely chop the onion, mince the garlic cloves, and grate the ginger.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent.
Stir in the garlic, ginger, ground cumin, paprika, coriander, and cayenne pepper. Cook for another 1-2 minutes until fragrant.
Add the pearl barley to the pot and stir to coat it with the spices.
Stir in the vegetable stock, tomato paste, and diced pumpkin. Season with salt and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 35-40 minutes, stirring occasionally, until the barley is tender and the pumpkin has softened.
Pour in the coconut milk and mix well. Add the spinach and cook for another 2-3 minutes, until the spinach has wilted.
Taste and adjust the seasoning if necessary.
Serve the African Pearl Barley Pumpkin Pot warm, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 164 mg | 7% | |
| Total Carbohydrate | 238.2 g | 87% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 43.6 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3579 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
