Ingredients
- 4 1/2 stock
- 2 garlic (cloves)
- 1 carrot
- 1 bay leaf
- 1 zucchini
- 1/4 barley (raw)
- 800 gr chick peas (cooked)
- 600 ml stock
- 45 gr spinach
- 30 ml vegetable oil
- 30 ml lemon juice
- 3 gr favourite curry powder
- 1 gr thyme
- 1 gr cumin
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.
