5 DAYS 5 DINNERS

MONDAY

SMOKY CHICKPEA & PEARL BARLEY RISOTTO

PREP 10 MINS COOK 50 MINS SERVES 2 (AS A MAIN)

1 Tbsp olive oil
1 small brown onion, finely chopped
2 cloves garlic, finely chopped
1 tsp ground smoked paprika
½ x 420g can no-added-salt chopped tomatoes
400ml boiling water
1 tsp salt-reduced vegetable stock powder
½ x 420g can no-added-salt chickpeas, drained and rinsed
150g pearl barley, rinsed until water runs clear
1 Tbsp chipotle sauce
1 Tbsp Philadelphia Light Cream For Cooking
Freshly ground black pepper

Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring often, for 5 minutes. Add the