- In a large saucepan, soften the onion and garlic in half the oil. Season with salt and pepper. Add the barley and stir to coat well. Add the tomatoes and bring to a boil. Simmer for about 5 minutes, stirring frequently.
- Add the broth and water and bring to a boil. Simmer, uncovered, for about 45 minutes, stirring frequently until the barley is cooked. Season with salt and pepper.
- Meanwhile, in a skillet, brown the mushrooms in the remaining oil. Add the zucchini and cook until al dente. Season with salt and pepper.
- Spoon the vegetables into the pan with the barley and add the spinach. Stir until the spinach has wilted. Adjust the seasoning. Serve with a roasted chicken or add cooked chicken pieces to the stew.