Curried Spinach And Chick Pea Soup

Servings: 8
Ingredients:

2 tb Vegetable oil
2 ea Garlic cloves, minced
1 md Carrot, grated
1/4 c  Raw barley
1 ea Bay leaf
2 1/2 c  Stock
4 c  Cooked chick peas
3/4 lb Spinach, steamed and chopped
1 sm Zucchini, diced
1 1/2 ts Favourite curry powder
1/4 ts Thyme
1/4 ts Cumin
Salt and pepper
2 c  Stock
2 tb Lemon juice

Heat oil and saute garlic for 1 minute. Add carrot, barley, bay leaf and 2
1/2 c stock. Bring to a boil, cover and simmer for 15 minutes. Puree half
the chick peas and add to the pot with the spinach, zucchini and seasonings.
Simmer covered for another 10 minutes. Add the rest of the chick peas,
the remaining stock and lemon juice. Simmer gently for another 15 minutes
until the barley is tender.

Adapted from Nava Atlas, ‘Vegetariana’

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