T’chicha (Barley and Tomato Soup)

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(988)
Comments
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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
Nutritional analysis per serving (6 servings)

225 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 9 grams dietary fiber; 3 grams sugars; 6 grams protein; 680 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

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Ratings

4 out of 5
988 user ratings
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Comments

James Scott Fitzgerald

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!

Janice

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.

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.

Marda

This was an easy and satisfying recipe. I’ve made it exactly as is and I’ve also made it with beef shanks and some smoked paprika. Very adaptable.

Kasia

Soooo goood! I have runny nose and this is the cure.

Lesley Simpson

I sometimes play a game in my house when the snow begins to fall. Here is the game. I look out the window and admire the quiet snowflakes falling onto my deck. I am going to make a nourishing soup, but I am not leaving the house, and need to use only what I have in the pantry. I need to maximize flavour with a minimum effort. So I made this soup as it has been written (with the addition of leeks and carrots). Easy, nourishing, and worth doubling and freezing some for the next snowstorm.

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