Curried Spinach and Chick Pea Soup

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2 Garlic; minced
1/4 c Raw barley
1/4 ts Thyme
3/4 lb Spinach, steamed & chopped
2 c Vegetable stock
1 Bay leaf
2 tb Vegetable oil
1 1/2 ts Favourite curry powder
1 md Carrot, grated
4 c Cooked chick peas
2 tb Lemon juice
2 1/2 c Vegetable stock
salt and pepper; to taste
1 sm Zucchini, diced
1/4 ts Cumin

Original recipe makes 8 Servings



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.

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