Curried Spinach And Chick Pea Soup

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
2		Garlic cloves - minced
1		Carrot - grated (medium)
1/4 cup	59ml	Raw barley
1		Bay leaf
2 1/2 cups	592ml	Stock
4 cups	948ml	Cooked chick peas
3/4 lb	340g / 11oz	Spinach - steamed and chopped
1 lb	454g / 16oz	Zucchini - diced (small)
1 1/2 teaspoons	7.5ml	Favorite curry powder
1/4 teaspoon	1.3ml	Thyme
1/4 teaspoon	1.3ml	Cumin
		Salt and pepper
2 cups	474ml	Stock
2 tablespoons	30ml	Lemon juice

Recipe Instructions

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.

Source:
Typed in from a "Feast of Floyd"

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