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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|Serving Size: 1 Serving (298g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 47 (22%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 556.3mg||19 %|
|Potassium 340.8mg||9 %|
|Total Carbohydrate 33.5g||10 %|
|Dietary Fiber 8.6g||34 %|
|Sugars, other 24.9g|
|Protein 10g||14 %|
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Calories per serving: 214
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