Storm Soup

• 2 cups dry chickpeas
• 1 onion
• 4 cloves garlic
• 2 tablespoons olive oil
• 2 bay leaves
• 2 branches fresh thyme
• 1 pound potatoes
• 1 pound sweet potatoes
• 4 carrots
• 2 28 oz cans diced tomatoes in juice
• 4 tablespoons olive oil
• 1 red onion
• 1 teaspoon red pepper flakes
• 2 tablespoons smoked sweet paprika
• 1 tablespoon dried oregano
• 2 tablespoons tomato paste
• salt and pepper
• 2 cups red wine

1. Soak chickpeas in water to cover overnight. Do not throw out the soaking water!
2. The next morning, empty into a huge pot. Add more water, olive oil, bay leaves, garlic cloves (peeled), onion (peeled), thyme branches and bring to a boil. Partially cover and simmer until chickpeas are tender.
3. Cut up the potatoes and add to chickpeas when they are about half done (you have to use your judgement, it depends on how fresh the dried chickpeas are). Do not peel the potatoes! When you add the potatoes, add the red wine and the tomatoes.
4. In a big frying pan, heat the olive oil over medium high heat and add the red pepper flakes. After 30 seconds, turn the heat down to medium low and add the red onion, sliced. Add salt about one teaspoon. When the onion is limp, add the carrots, sliced (do not peel!). Stir in the smoked paprika, oregano, and tomato paste and cook for about 5 minutes.
5. When chick peas and potatoes are tender, stir in the seasoning mixture in the big frying pan. Add pepper to taste. Simmer another 20 minutes. I had some spinach, so I washed it, tore it up and stirred it in. It's good without greens, too.
6. Serve with whole wheat bread. If you are not at work, have a glass of red wine. Enjoy!

chickpeas, onion, garlic, olive oil, bay leaves, thyme, potatoes, potatoes, carrots, tomatoes, olive oil, red onion, red pepper, paprika, oregano, tomato paste, salt, red wine

Taken from food52.com/recipes/19561-storm-soup (may not work)