INGREDIENTS
1 1/2 cups
barley
1/4 cup
olive oil
6
carrots, diced
6
stalks celery, diced
4
large onions, diced
4
parsnips, diced
kosher salt and black pepper
1 102 ounce can
diced tomatoes (or four 28-ounce cans)
1
bunch kale, thick stems discarded and leaves chopped (about 8 cups)
2 15.5 ounce cans
chickpeas, rinsed