Curried split pea soup with crispy chickpeas

Soak the split peas overnight in about 3 cups of water, then rinse and drain.

Preheat the oven to 375.

Rinse and drain the chickpeas, then toss in a large bowl with salt, pepper, smoked paprika and olive oil.

Spread the chickpeas onto a baking tray lined with parchment paper.

Bake the chickpeas for 40 minutes.

In a stock pot over medium heat add 2 tablespoons olive oil, then the onions and garlic; saute 5 to 7 minutes.

Add the carrots and celery and saute another 4 to 5 minutes.

Add the salt.

Add chili flakes and curry powder and saute about a minute.

Add the tomatoes, saute a couple of minutes and use their juices to deglaze the pan.

Add the split peas and potatoes, stir, then add a cup of water or unsalted veggie stock.

Stir, turn to medium high, and when it boils drop to medium, cover and cook 25 minutes.

Transfer four to five cups of soup to a blender and blend on medium high a few seconds, or blend in the pot with a stick blender, then pour back and stir.

Plate and top with chili flakes, a generous pinch of garam masala, the crispy chickpeas and a small bunch of arugula.

Spoon over smoky chili oil.