Boil the pearl barley in a separate pan for approximately 30-40 minutes.
In a large stew pan, fry off the onion until lightly browned, adding in each of the seasonings.
Add the butternut squash and a touch of water to help it soften. Steam for around 10 minutes.
Add the remaining vegetables and steam for a further 5 minutes.
Add the vegetable stock and tinned tomatoes, bringing the whole mix to the boil.
Simmer for another 30 minutes, adding the chickpeas and kale after around 20 minutes.
Stir in the pearl barley and stir thoroughly.
Serve with a sprig of parsley on the top! Season to taste.
Thinking of trying vegan?
Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part.
Will you join them?
