1 small can chickpeas
4 cups vegetable or chicken stock
1/2 cup yellow split peas
1/2 cup red lentils
1/4 cup barley1/4 cup olive oil
1/4 cup coarsely chopped onions
1/4 cup coarsely chopped celery
1 large cauliflower, broken into florets
2 Tbsp minced fresh ginger root
1 1/2 Tbsp ground coriander
2 tsp ground cumin
1 Tbsp turmeric1 lb fresh spinach coarsely chopped
2 tsp sea salt
1/2 tsp freshly ground black pepper
1. Combine the vegetable stock, split peas, lentils, and barley in a saucepan and simmer over medium heat for 25 minutes, until tender.
2. Heat the olive oil in a large skillet over medium heat. Add the onions, celery, and cauliflower and sauté over medium high heat for 10 minutes, stirring continuously.
3. Add the ginger, cumin, and turmeric, and continue cooking for 5 minutes.
4. Stir in the spinach and the chickpeas, split peas, lentils, and barley. Simmer for 3-5 minutes. Season with salt and pepper.