Afghan Vegetable & Chickpea Soup (Tarkari)

First time used frozen spinach. Left out the salt until serving. I am in love. Second time added celery. I am in love. This time I added 1/4 c (metric) pearl barley and water to allow for absorption. I cannot explain why something as simple as this recipe is so very good.

This soup and chutney combination is excellent! I made the soup mostly as directed, though added a Yukon gold potato that needed to be used and did not serve with cilantro. I made the chutney, substituting a yellow bell pepper for the red, and substituting a green serrano pepper for the red. I used only a small amount of the latter since I'm very sensitive to spice, but I could have done with more. Would highly recommend this - it's easy, quick, healthy, delicious, and vegetarian as an added bonus!

This was so easy to make. We both enjoyed it. I used chicken broth. I will make this recipe again. Thank you for sharing it.