Recipe by: Yolanda Wisewitch Soryl, Christchurch Vegetarian Society

A filling hearty stew for winter nights - Serves 4 - 5

1 medium carrot, sliced
1/2 medium onion, sliced
2 large garlic cloves, crushed
1/2 medium green pepper, chopped
1/2 medium red pepper, chopped
2 tablespoons olive oil
300gm Mushrooms, chopped
1 cup dry pearl barley
1/2cup cooked (or canned) chickpeas
1 tsp cumin
Salt and pepper to taste
1 tablespoon soya sauce
3-4 cups vegetable stock

In a large soup pot, sauté the carrots, onions, garlic and peppers in oil on medium heat until the onions are translucent
Add the mushrooms and sauté until the mushrooms become tender
Add the barley, chick peas, cumin, salt, pepper, soya sauce and stock and simmer for 20-30 minutes until the barley is cooked
Serve with hot scones or warmed pita bread Price per portion: $2.20 approx