4- 6 cups(500grams)vegetable brothadd 2 cups at a time
2cans (15 ounces each)(480grams)chickpeasor 3 cups of cooked chickpeas
1½pounds(680grams)potatoespeeled and cut into bite-size pieces
1can (15 ounces)(400grams)crushed tomatoes
1teaspoonsaltor more to taste
⅛teaspoonblack pepper
⅛teaspoonred pepper flakes
Heat 2 tablespoons extra virgin olive oil in a large pot. Add 1 onion, 1 carrot, 1 rib celery (all chopped), 2 cloves garlic (pressed), and 1 leek (thinly sliced).Cook gently for 5 to 10 minutes, until veggies are soft.
Add 3 tablespoons tomato paste, 1 bay leave, and 1 sprig rosemary and cook for two more minutes.
Add4 - 6 cups vegetable broth (2 at a time), 2 cans (15 ounces each) chickpeas (drained and rinsed), 1½ pounds potatoes (peeled and chopped), and 1 can (15 ounces) crushed tomatoes.Season with 1 teaspoon salt, ⅛ teaspoon black pepper, and ⅛ teaspoon red pepper flakes.
Simmer on medium heat for about 30 minutes or until the potatoes are tender.
Taste and adjust for salt. Add more broth or water if you like a thinner soup. Serve with crusty bread or a grain of your choice.