2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 tablespoon ground black pepper
1 1/2 cups chopped onions
1 cup sliced zucchini
1 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 (8 ounce) can chickpeas
salt and pepper to taste
1 teaspoon dried oregano
2 tablespoons white sugar
2 cups chicken broth
3/4 cup water
Heat olive oil in large skillet over medium heat. Saute garlic, Worcestershire sauce, ground black pepper, onion, zucchini, crushed red pepper, crushed green bell pepper and black pepper in olive oil until just softened. Set aside.
In large skillet, heat 1/2 cup chicken broth over medium heat. Stir in 1/2 cup water and 4 tablespoons lemon juice; bring to a simmer. Simmer for about 5 minutes. Drain waste broth, reserving 1 1/2 tablespoons and whisking. Return chicken to saucepan.
Add dry barley and stir until barley is thoroughly melted and barley is smooth; transfer to skillet. Season with salt and pepper to taste and serve hot.