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Kalette, barley and sausage stew with saffron yogurt
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2 tbsp extra virgin olive oil, plus extra for drizzling
1 onion, finely chopped
3 garlic cloves, crushed
6 pork sausages, cut into bite-sized pieces
60g pearl barley
400g can chickpeas, drained and rinsed
1 litre fresh chicken stock
½ tsp sweet smoked paprika
220g kalettes *
large pinch saffron threads
5 tbsp Greek yogurt
½ x 25g pack flat leaf parsley, leaves picked
* Available in selected stores
1. Put the oil in a large pan over a low-medium heat. Once hot, add the onion and garlic; sauté for 8 minutes until soft and translucent. Add the sausages and cook for 7-8 minutes, until browned. Add the barley, chickpeas, stock, 300ml water and the smoked paprika, then bring to the boil. Reduce the heat and simmer for 35-40 minutes, until the barley is tender. Add the kalettes, cover and cook for 3-4 minutes until soft; season.
2. Meanwhile, put the saffron in a bowl with 1 tsp just-boiled water. Leave to infuse for 1 minute, then stir into the yogurt. Serve the stew in bowls with dollops of the saffron yogurt, a drizzle of oil, some freshly ground pepper and a scattering of parsley.
This recipe first appeared in Waitrose & Partners Food, February 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (4) 2890kJ
This recipe was first published in January 2020.