Recipe - Curried Spinach And Chick Pea Soup

2 tablespoon Vegetable oil
2 Garlic cloves, minced
1 md Carrot, grated
One fourth cup Raw barley
1 Bay leaf
2 One half cup Stock
4 cup Cooked chick peas
Three fourths pound Spinach, steamed & chopped
1 small Zucchini, minced
1 One half teaspoon Favourite curry powder
One fourth teaspoon Thyme
One fourth teaspoon Cumin
Salt & pepper
2 cup Stock
2 tablespoon Lemon juice

Heat oil & saute garlic for 1 minute. Add carrot, barley, bay leaf & 2 1/2
cup 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.