- In a saucepan, soften the onion, bell pepper, and garlic in the oil with the paprika and saffron. Season with salt and pepper.
- Add the barley, chickpeas, and broth and bring to a boil. Cover and simmer gently, stirring frequently, for about 50 minutes or until the broth has been absorbed and the barley is tender.
- Add the tomatoes and peas. Continue cooking, stirring frequently, for 3 to 4 minutes. Adjust the seasoning.
If desired, serve the barley stew with pan-fried or steamed salmon steaks, grilled scallops or grilled skinless chicken breast. Shrimp goes very well with this dish but are less advised for people who have high cholesterol.