2 cups of dried chickpeas, soaked in water for at least 5 hours
1 onion, chopped
5 carrots, chopped
6 celery stalks, chopped
1 Tablespoon ground turmeric
1 Tablespoon dried Herbes de Provence
1 teaspoon fennel
1 teaspoon red pepper flakes
1 teaspoon ground black pepper
1 – 2 teaspoons salt (optional)
1 pound organic frozen corn
Rinse soaked chickpeas and put them in a big soup pot with around five quarts of water. Bring to a boil and simmer for about another hour, until chickpeas are tender.
Add in the aromatics: onions, carrots and celery.
Put all the herbs and spices in a spice grinder and blend until it becomes a fine powder. Add to the pot of simmering soup.
Cook the vegetables and the spices until tender. Remove from heat and allow the soup to cool.
In a blender, add the corn with around three cups of soup broth AFTER THE BROTH HAS COOLED. BE CAREFUL! If soup is hot is may explode out of the blender. Add the corn/broth mixture back to the soup and simmer for fifteen minutes. Adjust the seasoning and dig in! Garnish each bowl with a little steamed brown rice.