This simple soup, which comes from the Amazigh, or Berber, community of North Africa, perfectly demonstrates how just a few ingredients can create a wholesome and comforting meal. Pearl barley has a distinctive taste and texture that once cooked, naturally thickens soups and gives them a creamy consistency. The sweetness of the paprika and tomatoes against the boldness of the thyme and pearl barley give this soup its special flavor and appeal. The dried thyme is added at the end of the cooking process to preserve its aromas. Feel free to customize your t’chicha by adding your choice of chopped vegetables such as eggplant or zucchini and proteins such as cooked chicken or beef.
Ingredients
- 3 tablespoons olive oil - more to serve
- 1 large yellow onion - diced into ¼-inch pieces
- 1 ¼ cups pearl barley
- 1 28-ounce can fire-roasted crushed tomatoes
- 2 garlic cloves - grated
- 2 ½ teaspoons sweet paprika
- 1 ½ teaspoon fine sea salt
- 5 cups vegetable stock - or water
- 1 teaspoon dried thyme
- Fresh thyme - for garnish, optional
Instructions
- 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.