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Title: T'chicha (Barley & Tomato Soup)
Categories: Vegetables, Grains, Herbs
Yield: 5 servings

3 tb Olive oil; more to serve
1 lg Yellow onion, in 1/4" dice
1 1/4 c Pearl barley
1/2 (14 oz) can crushed
- tomatoes
+=OR=+
2 md Tomatoes; cored, diced in
- 1/2" pieces
2 cl Garlic; grated
2 1/2 ts Sweet paprika
1 1/2 ts Fine sea salt; more to
- taste
5 c Vegetable stock or water
1 ts Dried thyme
Fresh thyme; garnish (opt)

Add the olive oil to a large pot over medium-low.
Add the onion, cover the pan, and cook stirring
occasionally, until the onion is soft and translucent,
about 7 minutes.

Add the pearl barley, canned tomatoes, garlic, sweet
paprika, salt and stock. Bring to a boil over high.
Reduce the heat to low, cover with a lid and leave to
simmer for 45 minutes or until the barley is fully
cooked. At this stage of the cooking process, you might
need to add more water progressively to the pot to
achieve a soup consistency.

Stir in the dried thyme, taste, and adjust the seasoning
with salt if necessary. Serve immediately with a
generous drizzle of olive oil and a couple of fresh
thyme sprigs, if desired.

By: Nargisse Benkabbou

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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