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Curry chick pea soup

Curry chick pea soup




Cooking time


1/3 cup (80 ml) pearl barley

1 tbsp (15 ml) extra virgin olive oil

½ onion, chopped

2 cloves garlic, chopped

½ tbsp (7 ml) freshly chopped ginger

3 cups (750 ml) chicken stock


5 ml (1 tsp) curry powder

1 can 14 oz (398 ml) Graves chick peas , drained and rinsed

2 tbsp (30 ml) 15% cooking cream

2 tbsp (30 ml) lime juice

1 Italian tomato, seeded and chopped

1/3 cup (80 ml) plain Greek yogurt

1/3 cup (80 ml) freshly chopped cilantro


  1. Cook barley in boiling salted water for about 20 minutes. Rinse in cold water.
  2. In a pan, heat olive oil at medium heat and sauté onion, garlic and ginger.
  3. Moisten with broth, salt to taste and add curry.
  4. Bring to a boil, add chick peas and cream. Simmer for 5 minutes.
  5. Add lime juice, cooked barley and continue cooking for 5 minutes.
  6. Garnish each bowl with yoghurt and fresh cilantro.

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