1 can (19 oz/540 ml) chickpeas, rinsed and drained
1 can (19 oz/540 ml) kidney beans, rinsed and drained
Salt and pepper
In a large saucepan over medium-high heat, brown the onion in the oil. Add the garlic and turmeric. Continue cooking over medium heat for 2 more minutes, stirring constantly. Add the lentils and barley. Coat well with the onion mixture. Season with salt and pepper.
Add the broth and bring to a boil. Cover and simmer for about 40 minutes or until the barley is tender.
Add the spinach, herbs, chickpeas and kidney beans. Cook for 10 more minutes.
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