Carrots and chick peas

By dfarber

Ingredients

• 1 1/3 cups chicken broth
• 2 carrots, thinly sliced
• 8 ounce can chick peas or kidney beans, drained and rinsed
• 1/2 cup barley
• 1 small onion, chopped
• 1/4 cup chopped fresh parsley
• 3 tablespoons bulgur
• 1/8 teaspoon garlic powder
• 2 ounces cheddar cheese, shredded

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 degrees. In a 1 quart casserole combine the chicken broth, carrots, chick peas, barley, onion, parsley, bulgur, and garlic powder.
Cover and bake until the barley and carrots are just tender, about 50 minutes.
Sprinkle the cheddar cheese on top. Bake until cheese melts 2 to 3 minutes longer.