Curried Chickpea Soup
A vegetarian soup that everyone loves and can easily be made vegan with a few substitutions. Also, a great way to use that zucchini.
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Servings
8 servings
Ingredients
- 2 tbsp butter
- 2 clove garlic
- 1 carrot
- 0.25 cup barley
- 1 bay leaf
- 2 cup chick-peas
- 0.75 lb spinach
- 1 zucchini
- 1.5 tsp curry powder
- 0.25 tsp dried thyme
- 0.25 tsp ground cumin
- 1 salt
- 1 freshly ground pepper
- 2 cup chick-peas
- 2 cup milk
- 2 tbsp lemon juice
Sauté garlic
Heat the butter in a large pot until it foams. Add the garlic and sauté for 1 minute.
Cook barley and vegetables
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.
Add chick-peas and spinach
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.
Finish soup
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.
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