Instructions: 1. Soak the chickpeas overnight. Rinse them in cold water.

2. Pour the oil into a soup pot, add the thinly sliced leeks, and saute gently over medium heat for a few minutes. Add the water , chickpeas, spinach, garlic, herbs and seasonings.

3. bring the soup to a boil, then reduce the heat to low-medium. Cover the pot and cook the soup slowly until the chickpeas are tender (50-60 minutes). Simmer for 15 minutes more.

4. When soup is done, blend in a blender or food mill. Pour the soup back into the pot ans reheat it. Serve the soup hot in bowls. Add butter and a few fried croutons to the top of each serving.

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