½ cup O Organics traditional hummus (or roasted garlic)
1 (13.5 oz) can coconut milk
1 tsp. sea salt
½ tsp. turmeric MSF
2 tsp paprika
2 to 3 sprigs of thyme
Handful of O Organics baby spinach
For the spiced chickpeas:
1 (15 oz) can chickpeas, rinsed and drained
1 Tbsp olive oil
1 tsp. cumin
½ tsp. chili powder
¼ tsp. paprika
½ tsp. sea salt
In a large pot or dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add garlic and ginger, cooking an additional 3 minutes, until fragrant.
Pour in the vegetable broth along with the rest of the ingredients except the spinach, mixing well, and bring to a boil. Turn down the heat, cover and allow soup to simmer for about 20 to 30 minutes.
To make the spiced chickpeas: After draining and rinsing, pat them dry using paper towels. In a large bowl, drizzle olive oil over chickpeas and add seasonings, tossing until chickpeas are completely coated. Spread chickpeas out on a prepared baking sheet and roast in oven at 400 degrees F for 25 to 30 minutes, shaking pan halfway through.
After about 30 minutes, transfer soup to a blender or food processor (you may need to do this in small batches) and blend until smooth, adjusting the seasonings as-needed. Pour soup back into the pot and mix in a handful of spinach leaves.
Scoop into bowls and top with crunchy chickpeas. Serve and enjoy!