Ingredients
- 4 1/2 stock
- 2 garlic (cloves)
- 1 carrot
- 1 bay leaf
- 1 zucchini
- 1/4 barley (raw)
- 4 c chick peas (cooked)
- 3/4 lb spinach
- 2 tb lemon juice
- 2 tb vegetable oil
- 1 1/2 ts favourite curry powder
- 1/4 ts thyme
- 1/4 ts cumin
Heat oil & saute garlic for 1 minute. Add carrot, barley, bay leaf & 2 1/2 c stock. Bring to a boil, cover & simmer for 15 minutes.
Puree half the chick peas & add to the pot with the spinach, zucchini & seasonings. Simmer covered for another 10 minutes. Add the rest of the chick peas, the remaining stock & lemon juice. Simmer gently for another 15 minutes until the barley is tender.
