Curried Spinach& Chick Pea Soup

• 2 tablespoons vegetable oil
• 2 each garlic cloves minced
• 1 medium carrots grated
• 1/4 cup pearl barley raw
• 1 each bay leaves
• 2 1/2 cups stock
• 4 cups chickpeas (garbanzo beans) cooked
• 3/4 pound spinach steamed, chopped
• 1 small zucchini diced
• 1 1/2 teaspoons curry powder
• 1/4 teaspoon thyme
• 1/4 teaspoon cumin
• 1 x salt and black pepper
• 2 cups stock
• 2 tablespoons lemon juice

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

vegetable oil, garlic, carrots, pearl barley, bay leaves, stock, chickpeas, zucchini, curry powder, thyme, cumin, salt, stock, lemon juice

Taken from recipeland.com/recipe/v/curried-spinach-amp-chick-pea-s-33460 (may not work)