Preheat oven to 400 degrees.
Pour barley into a bowl. Cover with cool water and set aside.
Line a rimmed baking sheet with parchment or a Silpat.
Spread onion, pepper, carrots on the baking sheet. Don’t crowd the vegetable. Drizzle with 1 tablespoon of the olive oil, scatter half the chopped garlic and sprinkle with sea salt.
Roast in the oven for 20 minutes, stirring halfway through, or until vegetables are softened and a little charred at the tips. Set aside.
In a large soup pot heat the remaining tablespoon of olive oil over medium-high heat. When it starts to shimmer, add the other half of the chopped garlic, the coriander, caraway seeds and pinch of red pepper flakes. Stir and cook for a few minutes, just until the garlic starts to turn golden and the spices release their fragrance.
Drain and rinse barley and stir into spices in the pot. Cook, stirring for a few minutes, so the barley grains are gilded with the spiced oil.
Add 3 cups of water. Stir and let mixture come to a boil. Reduce heat to medium.
Add tomato paste and smoked paprika and stir into the barley until combined.
Cover the pot, reduce heat to low, and let the barley cook for 30 minutes, soaking up the water and the spices.
After half an hour, check the pot. The thirsty barley grains should have swelled and absorbed all the liquid.
Add liquid smoke, chickpeas and roasted vegetables. Stir to combine, cover again and let flavors blend and all the ingredients heat through — about 10 minutes. Season generously with sea salt and freshly ground pepper.
Just before serving, add the fresh chopped greens by the handful. Stir. They will wilt effortlessly into the barley.
Add a squeeze of fresh lemon and serve.