KL'S "ANCIENT-ANCESTOR" STYLE CHICKPEA & KAMUT SOUP

Chickpea soup seem to call out for herbs & spices in the winter, so that's what they get here baby! I make this soup really chunky, hearty and totally packed with love & flavor that help me get in-tune with my ancient-ancestral side!!

Ingredients

• extra-virgin olive oil
• yellow onion, medium diced
• ground cinnamon
• ground sage 
• dashes of cayenne pepper
• bay leaves
• chopped roma tomatoes
• 1 cup organic chickpeas---soaked for 6-8 hours in water. (3 cups cooked) 
• 1 cup organic kamut---soaked for 6-8 hours in cold water. (3 cups cooked) 
• 1 quart water
• sea salt
• okra, cut
• bell pepper
• french string beans (optional)

Directions

Heat water in a large pot over medium-high heat. Add chickpeas, onion and bay leaves. Bring to a boil, cover and slow-cook (simmer) for 1.5 hours with top of pot vented (to slow evaporation).

In a separate pot, bring 3 cups water (and sea salt---if desired) to a boil then add kamut grains. Return to a boil, cover and reduce heat to a simmer and cook for 45-60 minutes until grains are chewy & fluffy.

Back to the chickpeas---remove soup from heat. Use a potato masher (or fork) to mash up some of the chickpeas right in the pot. Stir in the spices and extra virgin olive oil, cut okra, roma tomatoes, chopped bell pepper, a couple pinches of sea salt, cooked kamut and stir well. Heat through slowly 15-20 minutes.

Season again, to taste, with sea salt.

Serve this soup hot out the POT---BOOM!!