Swiss Chard and Barley Soup/Silka Shleeka

½ cup pearl barley
1 medium to large onion chopped
1 bunch swiss chard (about 10 leaves) chopped including ribs
2 tablespoons oil
¼ teaspoon citric acid or juice of one lemon
2 teaspoons salt (or to taste)
¼ teaspoons pepper
1/8 teaspoons baharat
3 tablespoons tomato paste
1 15.5 oz can Chick peas drained
6 cups water

• Boil the 6 cups of water.
• Rinse barley a few times.
• Heat the oil in pot. 
• Saute onion until tender. 
• Add swiss chard and sauté until tender. 
• Add barley¸spices, tomato paste and mix well.  
• Add the boiling water.
  
• When the mixture returns to boil, reduce to low and simmer. 
• About 40 minutes later add citric acid or lemon juice and chickpeas. 
• Continue to simmer for 5 more minutes or until the barley is tender. 
• Add more salt pepper or citric acid/lemon juice to taste if desired. 
• To see if you like the addition of tahini, you can serve a small bowl of the soup and add a touch of tahini and stir.  If you like the tahini in the soup add one tablespoon of it to the pot and stir.