Winter tabulè with barley and chickpeas

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Ingredients for 2 people

  • Pearl barley: 120g
  • Boiled chickpeas: 120g
  • ½ pomegranate
  • Some leaves of mint
  • A fresh hot chilly pepper
  • Cabbage: 200g
  • Cumin: 1 tsp
  • Parsley: 1 twig
  • Garlic: a clove
  • A small piece of onion
  • Lemon juice
  • Extra-virgin olive oil
  • Salt


  1. Boil the barley according to the packaging directions. Set it aside.
  2. In a pan, heat a little oil with the garlic and the chopped red pepper. Stir fry the chickpeas for a few minutes and season to taste. Add it to the
  3. In the meanwhile slice and pan fry the cabbage; when it is tender add it to the barley, as well.
  4. Deseed the pomegrate and chop just a few leaves of mint, the parsley and the piece of onion. Add everything to the barley, season with oil and lemon and stir well.

Here is the result!

About Ambra Orazi

This is me, Ambra. I am a food-blogger, a food-lover, a food-writer, and I am a loving mum and wife. I cope with digital pr activities, I write articles for specialized magazines, I hold cooking courses and I cook at my client’s home on request. I love to cook delicious but healthy recipes. I cook plain and simple food which highlights the pure taste of each single ingredient as it is. I think that my way of dealing with the food gets really well with the mission of Lotus Flower PCOS.

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