Pearl Barley and White Bean Stew

Spice Paste

• 20 g fresh parsley leaves
• 20 g almonds
• 20 g breadcrumbs
• 60 g olive oil
• 1 lemon, finely grated zest only
• ¼ tsp fine sea salt
• 2 pinches ground black pepper

Stew

• 300 g savoy cabbage, cored, cut in pieces
• 300 g red onions, halved
• 50 g sun-dried tomatoes in oil, drained, oil reserved
• 1000 g water
• 120 g pearl barley
• 2 heaped tsp vegetable stock paste, homemade
  of 2 vegetable stock cubes (for 0.5 l each), crumbled
• 1 tsp fine sea salt
• ½ tsp ground black pepper
• ½ bunch fresh thyme, leaves only
• 480 g tinned cannellini beans, rinsed, drained (2 x 400 g tins)