Hot 'n spicy chickpea soup

Hot 'n spicy chickpea soup

Chickpeas is such a diversified ingredient in a variety of recipes. Could be pureed, marinated, cooked even fried for a crunchy garnish. I never tried it in a soup though replacing other kind of beans. So one day i figured how bad could it be? I used my hawaij spice to give it that real middle eastern flavor. The house was filled with the spicy aroma that reminded me of those spice stands in any Israeli shuk (market). As always this recipe is quick and easy and the flavor is just unbelievable! Enjoy!

Ingredients:

The main ingredients 

3 T oil

1 leek thinly sliced

1 T crushed garlic

3 celery sticks thinly sliced

2 sticks of carrot chopped small

2 sticks of parsnip chopped small

1 bunch parsley ( wrapped in food mess saver bags)

1 bunch fresh spinach

2 15oz cans chickpeas (rinsed)

1 28oz crushed tomatoes

4 cups vegetable or chicken stock

1 T hawaij spice

1 t sriracha sauce

1 t crushed red pepper flakes

1/2 cup stelline pasta (optional)

Heat oil in large pot, add leek, garlic, celery, carrot and parsnip, mix well and sautee for 10 minutes. add chickpeas and spices mix well, Add crushed tomatoes, stock and parsley (in wrap n boil bag) and cook it covered on low for 1 hour. Add fresh spinach and pasta (optional) and cook it for additional 15 minutes uncovered. 

Bon appetit!