Ingredients

2 tbsp vegetable oil
1 onions (peeled and thinly sliced)
2 leek (finely chopped use both white and green parts)
1 bird chile (chopped or 14 teaspoon cayenne)
2 garlic cloves (crushed and peeled)
1/2 cup garbanzo bean (dried)
1/2 cups vegetable stock (water)
1 cup barley
1/2 cup green lentil (dry, picked)
3 tsp salt
1 tsp black pepper (ground)

2 peeled tomatoes (chopped)
1/2 tsp ground turmeric
2 cups swiss chard (fresh, chopped)
1/2 cup fresh dill (chopped)
1/2 cup fresh parsley (chopped)
1/2 cup fresh cilantro (chopped)
1/2 cup Mayver’s Hulled Organic Tahini
2 tbsp fresh lime juice
1/2 tsp black pepper (fresh ground)
2 tbsp fresh parsley (chopped)

Method

Heat the oil in a large pot over medium heat. Add the onion, leeks, chilli and garlic and stir fry for 10 minutes.

Add the chickpeas and vegetable stock, and bring to a boil. Reduce the heat to medium-low, partially cover and simmer for 40 minutes.

Add the barley, lentils, salt and pepper and bring back to a boil. Reduce heat to simmer, partially cover and cook for 30 minutes until barley and lentils are tender, stirring occasionally.

Add the tomatoes and herbs, cover and simmer over low heat for 40 more minutes longer.

Add the tahini and lime juice.

Using a hand held mixer, plunge it into the pot and puree some of the ingredients.

If the soup is too thick, add some warm water and bring back to a boil. Adjust seasonings to taste, adding salt, pepper or lime juice as needed.

Just before serving, pour the soup into a tureen or individual serving bowls. Garnish with black pepper and parsley or a sprig of your favourite herb.