Spinach and Chickpea Soup

By courtneyepowell

Ingredients

• 1 lb of dried chickpeas that you soak overnight
• 2 medium leeks (2 cups chopped)
• 2 celery stocks (1 cup chopped)
• 1 large carrot (peeled, chopped 1 cup)
• 2 bay leaves
• 1 tsp crushed pepper (I put just a little too much in with my multitasking- this will vary the spice)
• 2 large bunches of spinach
• 1 tbp salt
• 1/3 cup olive oil
• 8 garlic clovers, peeled and thinly sliced

Details

Servings 8

Preparation

Step 1

Put chickpeas in a large pot with leeks, celery, carrot, bay leaves, and 1/2 teaspoon of red pepper flakes. Cover with 8 quarts of cold water and bring to a rapid summer over medium heat. Once simmering, partially cover and cook for 1.5 hours. Add spinach, salt, cover, cook for another 15-20 minutes until greens are tender.

Once soup is ready. Heat olive oil in skillet over medium heat. Add garlic and remaining red peper flakes. Cook for 1 minute. Ladle in 2-3 cups of soup and stir to combine. Transfer oil mixture to soup pot and mix feel. Taste and adjust seasoning, serve immediately. Or in my case 5 hours later reheats (still was excellent).