1. Spray a large, non-stick frying pan with Fry Light. Place over a medium heat and add the garlic and rosemary. Stir-fry for 1 minute and then add the tomatoes, water or stock, beans, chickpeas and barley. Bring to the boil, cover tightly and reduce the heat to medium-low. Cook gently for 20 minutes.
2. Remove the bean stew from the heat, season well and serve ladled into warm bowls. tip You can cook the barley the day before. Just boil in a large pan of boiling water for 20 minutes.
