A delightful and hearty Moroccan-inspired dish featuring barley and a medley of vegetables, perfect for a wholesome meal.
In a large saucepan, combine the barley, water, and salt.
Rinse the barley under cold water before cooking to remove excess starch.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the barley is tender and the water is absorbed, about 45 minutes.
Check the barley occasionally and add a bit more water if it seems dry before it's fully cooked.
Heat the olive oil in another large saucepan over medium heat.
Use a heavy-bottomed pan to ensure even heating and prevent burning.
Add the onion, celery, and garlic to the pan and sauté until softened, about 5 minutes.
Stir frequently to prevent the garlic from burning, which can make it bitter.
Add the carrots, zucchini, green pepper, and broccoli to the pan and cook for another 5 minutes.
Cut the vegetables into uniform sizes to ensure even cooking.
Stir in the chickpeas, vegetable broth, soy sauce, lemon juice, coriander, ginger, and cayenne pepper.
Taste the mixture and adjust the seasoning as needed before thickening.
Bring the mixture to a boil, then reduce the heat and simmer until the vegetables are tender, about 10 minutes.
Cover the pan partially to retain moisture while allowing some evaporation.
Mix the cornstarch with a small amount of water to create a slurry, then stir it into the vegetable mixture to thicken.
Ensure the cornstarch is fully dissolved in water to avoid lumps in the sauce.
Arrange the cooked barley around the edge of a serving platter and spoon the vegetable mixture into the center.
Garnish with fresh cilantro for a burst of color and flavor.
Serve the dish warm, garnished with the cilantro.
Pair with a side of flatbread or a green salad for a complete meal.
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