Curried Chickpeas with Herbed Barley

We usually eat Indian curry, which isn't really my favorite, but this recipe calls for Thai curry - and I loved it! It's definitely spicier though, so I have to tone it down for the kids.

I used the meat that was leftover from the lettuce wraps, added a can of chickpeas, 1 tbsp red curry paste, and 1/2 cup water. Saute for a couple of minutes to mix in the curry and let simmer for about 5 minutes to blend the flavors. Wilt a bag of baby spinach and mix in with the bean/meat mixture. Serve over barley.

Herbed Barley

Heat 2 cups chicken broth, 1 tsp oregano, 1/4 teaspoon thyme until boiling. Add 1 cup quick cooking barley. Cover, reduce heat to low, and simmer for 10-15 minutes until tender.