Curried Spinach & Chick Pea Soup

Serves:

Ingredients:

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

Method:

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.
Adapted from Nava Atlas, "Vegetariana"