Kitchen Supplies:

  • Medium pot
  • Large pan
  • Colander
  • Grater
  • Small bowl

Recipe by: Fresh City,
Serves: 2
Prep Time: Quick & Easy


¾ cup pot barley

2 cups water

to taste salt & pepper

2 tbsp. dried sultana raisins

1½ tsp. fresh city's warming spice mix (ginger, cinnamon, nutmeg, turmeric, sugar)

1 tbsp. biodynamic extra virgin olive oil

1 onions, yellow

1 clove garlic

½ pepper, red bell

½ cup canned chickpeas (garbanzo)

2 cups spinach, loose

1 lemon

¼ cup herb, parsley

2 tbsp. almonds, raw

¼ cup goat feta

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Make the Barley
• Add the barley and 2 cups water to a medium pot with a pinch of salt and bring to boil.
• Once boiling, reduce heat to simmer and cook, covered, until barley is tender and the water is absorbed, about 30 minutes.
• Remove the barley from heat and stir in the raisins, Warming Spice Mix, and salt and pepper to taste.

Cook the Veggies
• In the meantime, heat 1 tbsp. olive oil in a large pan over medium-high heat.
• Dice the onion and mince the garlic.
• Rinse and dice the bell pepper.
• Rinse the chickpeas in a colander in the sink.
• Add the onion, garlic, and bell pepper to the pan.
• Cook until tender and fragrant, 2-3 minutes.
• Rinse and roughly chop the spinach and add it to the pan, along with the chickpeas. Cook until the spinach is slightly wilted and bright green, about 2 minutes. Remove from heat.

Prepare the Remaining Ingredients
• Using the fine side of a grater, ‘zest’ (grate) the lemon peel until you have about 1 tbsp. of zest.
• Cut the lemon in half and squeeze the juice into a small bowl, removing any seeds.
• Rinse and roughly chop the parsley.
• Crush the almonds with the broad side of a knife.

Bring It All Together
• Add the cooked veggies, lemon juice, lemon zest, and feta to the pot with the barley, and mix well.
• Evenly divide the mixture between two bowls.
• Top with crushed almonds and garnish with parsley to serve!