Split pea and chickpea soup

Soak the split peas overnight, one cup of split peas to about three cups of water; discard the soaking water, rinse and drain.

In a stock pot over medium heat add the olive oil and the onions and saute three to four minutes, then the garlic for another couple of minutes.

Add the thyme leaves.

Add the salt, cracked pepper, optional chili flakes, sweet paprika and a pinch of dried oregano, stir and cook a few minutes.

Add the carrots and celery, stir and cook four to five minutes.

Add the split peas, potatoes, the can of chickpeas, the vegetable stock and the water; stir, turn up the heat and bring to a boil.

When it boils, turn the heat to medium and simmer about one hour, stirring occasionally.

Transfer a few cups of the soup to a blender, blend on medium high five to eight seconds and stir it back into the pot.

Finish each bowl with fresh lemon juice, cracked pepper, chopped parsley and chili oil, with crusty bread alongside.