Put barley and water in a soup pot and bring to a boil.* Once it has reached a boil, lower the heat to a simmer. Add a pinch of saffron to the pot and cover with a tight-fitting lid. Let the barley cook for 40 minutes or until it has soaked all of the water.
When the barley has about twenty minutes left to cook, put a large skillet on the stove at a medium heat. Once the pan is hot, add oil and coat evenly over the pan. Sauté leek slices and garlic for 3-4 minutes, until they are translucent.
Add carrots, bell pepper, and tomatoes to the pan. Fully combine and cover. Cook the mixture for about ten minutes, until the tomatoes release their juices and the carrot softens.
Add chickpeas, artichokes, and fully cooked barley to the pan and combine.
Once the chickpeas and artichokes have heated through, top with nuts and olives. Salt and pepper to taste and serve.
Notes
*I always do a 1:2 ratio of pearled barley to water, but I’ve noticed others online do a 1:3 ratio. My ratio has always worked for me, but if you notice that your barley is running low on water and still tough, add up to a half cup of water.