Catfish With Barley And Chickpeas

1. 1

   In a large saucepan, heat half the oil on medium. Saute onion 2-3 minutes, until tender. Add barley and cook 2 minutes, until toasted.

2. 2

   Add hot stock, one ladle at a time, stirring after each addition, until absorbed. Repeat until all stock has been used and barley is cooked until just tender (about 25-30 minutes), adding pepper and zucchini with the last ladle.

3. 3

   Stir in chickpeas. Cook a further 2 minutes, stirring continually.

4. 4

   Meanwhile, heat remaining oil in a large skillet on high. Cook fish 2-3 minutes each side until cooked to taste. Serve barley and chickpeas topped with fish and arugula.

* Per serving · 4 servings · Values may vary.

No additional tips available.