Name: Curried Chickpea Soup
Prep time: 15 min
Cook time: 40 min
Yield: 8 servings
Ingredients: 2 tbsp butter; 2 clove garlic; 1 carrot; ¼ cup barley; 1 bay leaf; 2 cup chick-peas; ¾ lb spinach; 1 zucchini; 1½ tsp curry powder; ¼ tsp dried thyme; ¼ tsp ground cumin; 1 salt; 1 freshly ground pepper; 2 cup milk; 2 tbsp lemon juice

Instructions

Cooking Instructions

Heat the butter in a large pot until it foams. Add the garlic and sauté for 1 minute.

Sauté garlic

2 tbsp butter

2 clove garlic (minced or crushed)

Add 2 1/2 cups water or vegetable stock along with the carrot, barley, and bay leaf. Bring to a boil, cover, and simmer over low heat for 15 minutes.

Simmer

1 carrot (coarsely grated)

¼ cup barley

1 bay leaf

Mash or purée half of the chick-peas. Add them to the pot along with the spinach, zucchini, and seasonings, and simmer, covered, for 10 minutes.

Simmer

2 cup chick-peas (cooked or canned)

¾ lb spinach (stemmed, well washed, steamed and chopped)

1 zucchini (diced)

1½ tsp curry powder (or more to taste)

¼ tsp dried thyme

¼ tsp ground cumin

1 salt (to taste)

1 freshly ground pepper (to taste)

Add the remaining chick-peas, the milk, and lemon juice. Simmer over very low heat for 15 minutes longer, or until the barley is tender.

Simmer

2 cup chick-peas (remaining)

2 cup milk

2 tbsp lemon juice

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Instructions

Cooking Instructions

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