Chickpea and barley risotto

1 ½ tbsp olive oil

3 carrots, peeled and chopped

3 garlic cloves, finely chopped

½ head cauliflower, cut into small florets

½ small onion, finely chopped

4 sprigs fresh thyme

230g pearl barley, rinsed

400g chickpeas, rinsed and drained

590ml chicken stock

295ml water

½ tsp salt

¼ tsp ground black pepper

1 ½ tbsp fresh lemon juice

60g Vegetarian friendly hard cheese, grated

3 tbsp fresh parsley, chopped