- 6
Ingredients
- For the Stew:
- 3/4 cup (5 oz) dried chick-peas (you can use canned instead- omit steps 1-2)
- 2 tablespoons vegetable oil or olive oil
- 18 pearl onions, peeled (or frozen)
- 4 carrots, peeled and cut into 1 1/2 inch lengths
- 2 celery stalks, cut into 1 1/2 inch lengths
- 2 tablespoons all purpose flour
- 6 cups (48 fl oz) vegetable stock
- 1 teaspoon dried herbs de Provence
- 3 cloves garlic, minced
- 1/3 cup pearl barley
- 3/4 pound red potatoes, quartered
- 1 cup sugar snap peas, trimmed
- 3/4 pound fresh white mushrooms, brushed clean and halved
- salt and pepper
- For the Biscuits:
- 2 1/2 cups all purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup unsalted butter, room temperature, cut into tablespoon-sized pieces
- 1 cup buttermilk, room temperature
Preparation
Step 1
1. To make the stew, pick over the chick-peas and discard any misshapen peas or stones. Rinse the chick-peas and drain. Place in a bowl, add plenty of water to cover and let soak for 3 hours.
2. Drain the chick-peas and place in a saucepan with water to cover by 2 inches. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, until tender, 45-60 minutes. Drain and set aside.
3. In a soup pot over medium heat, warm the oil. Add the chick-peas, pearl onions, carrots and celery and stir briefly. Sift the flour over the vegetables. Cook, stirring, for 2 minutes; do not brown. Add the stock, herbes de Provence, garlic and barley and bring to a boil. Reduce the heat to low and simmer, uncovered, until the vegetables are tender when pierced with a fork, about 30 minutes. Add the potatoes, cover and cook over medium heat until tender, about 30 minutes.
4. Add the snap peas and mushrooms and cook for 5 minutes. Season to taste with salt and pepper. Transfer to a round 3-quart baking dish 7-8 inches in diameter.
5. Preheat oven to 400˚F. To make the biscuits, in a bowl, sift together the flour, salt and baking powder. Using your fingers, rub the butter into the flour until it resembles coarse meal. Add the buttermilk and stir until the mixture forms a dough. Gather into a ball and transfer to a well-floured work surface. Roll out into a round about 3/4 inch thick. Fold in half and roll out again. Fold one more time and roll out about 1/2 inch thick. Using a round cutter 2 inches in diameter, cut out 12 biscuits. Arrange them on top of the stew.
6. Bake until the biscuits are golden and the stew is bubbling, 20-25 minutes. Serve immediately.