T’chicha (Barley and Tomato Soup)

Name: T’chicha (Barley and Tomato Soup)
Total time: 55 min
Yield: 4 to 6 servings
Ingredients: 3 tablespoons olive oil, more to serve; 1 large yellow onion, diced into ¼-inch pieces; 1 1/4 cups pearl barley; 1/2 (14-ounce) can crushed tomatoes (or 2 medium tomatoes, cored and diced into ½-inch pieces); 2 garlic cloves, grated; 2 1/2 teaspoons sweet paprika; 1 1/2 teaspoon fine sea salt or more to taste; 5 cups vegetable stock (or water); 1 teaspoon dried thyme; Fresh thyme for garnish (optional)

By Nargisse Benkabbou

Published March 8, 2023

T’chicha (Barley and Tomato Soup) — Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks.

Total Time: 55 minutes
Rating: 4(948)
Comments: Read comments

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.

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Ingredients

Yield:4 to 6 servings

3tablespoons olive oil, more to serve
1large yellow onion, diced into ¼-inch pieces
1¼cups pearl barley
½(14-ounce) can crushed tomatoes (or 2 medium tomatoes, cored and diced into ½-inch pieces)
2garlic cloves, grated
2½teaspoons sweet paprika
1½teaspoon fine sea salt or more to taste
5cups vegetable stock (or water)
1teaspoon dried thyme
Fresh thyme for garnish (optional)

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.

Ratings

4 out of 5

948 user ratings

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Comments

James Scott Fitzgerald2 years ago

Substituted farro for the barley, used bouillon cubes for stock, 14oz. of home grown and canned San Marzano tomatoes instead of 1/2 14oz. can. I served it with fresh corn bread and a mixed green salad and the wife loved it. " This is a keeper.... I could just keep on eating this". lol...I love when my cooking makes her happy! Thanks for the recipe!

Janice2 years ago

Made this exactly as written but added carrots. It’s really good And the perfect canvas for experimenting. I think it would be good with some acid like a squirt of lemon and any other veggies and mushrooms. Anyhow all that being said, we enjoyed as is.

Maddy D.2 years ago

Made this with freekah and barley. Used 2 Med onions and LOTS of grated garlic (5 cloves) 14 Oz can of fire roasted tomatoes, 4 cups veggie broth and one cup water. I even added kale. Very satisfying.

Noreen3 months ago

I'm in my 70's and a horrible cook. My mom made a tomato beef barley soup that I loved. I kept everything the same in this recipe ( but no thyme). I increased the barley to 2 cups. 28 ounce can of crushed tomatoes. 1 lb small cubes stewing beef added with the onions. Once beef browned a bit, pour off "watery" stuff. No salt. Here's the mom part: 1 can of Campbell's condensed soup. 8 cups of broth--but CHICKEN broth, not beef. (I know...it's ridiculous. But it's SOOOOOO good.)

Shelagh4 months ago

This could go in so many different directions, is a great base but also good — warming and comforting but healthful, perfect for a cold February day after the excesses of yesterday’s Superbowl. I used half barley and half farro, which used up the tail ends of two packages, and I used a whole jar of stewed tomatoes cause we like tomatoes and I didnt feel like freezing half the jar. Also threw in a chopped zucchini that needed to be used. I could see this going so many ways — chopped green pepper with meatballs for a take on a stuffed pepper soup (dill instead of thyme), or a can of chickpeas to keep it vegetarian, maybe garnish with feta? Unless it will be eaten immediately, definitely either increase the liquid or decrease the barley, if you care about it getting thicker than soup consistency (I don’t).

Ruth5 months ago

I'm thinking of trying this with quinoa. Or pre-cooked hulled barley.

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