2 tb Vegetable oil
2    Garlic cloves, minced
1 md Carrot, grated
1/4 c  Raw barley
1    Bay leaf
2 1/2 c  Stock
4 c  Cooked chick peas
3/4 lb Spinach, steamed & chopped
1 sm Zucchini, diced
1 1/2 ts Favourite curry powder
1/4 ts Thyme
1/4 ts Cumin
Salt & pepper
2 c  Stock
2 tb Lemon juice

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.