Ingredients

4-6 servings

• "Krippu" crackers
• 340 g of chickpeas, soaked overnight or canned
• 2-3 leeks
• 3-4 stalks of celery
• 1 tomato
• 1-2 cloves of garlic
• 2 tbsp. oil for frying
• 1 handful of fresh spinach and/or grated Parmesan cheese
• 1 cm fresh ginger
• 800 ml broth or water
• salt, pepper, oregano, chili, coriander seeds, turmeric, cumin or cumin, bay leaves to taste.

Preparation

1. Rinse the soaked peas and cover them with water, boil them together with peeled and chopped tomatoes until the peas are soft.
2. Heat a pan, pour oil and add chopped leeks, garlic, celery stalks, salt, spices and cook on low heat until soft and the harshness disappears.
3. Add everything to the soup, boil everything for 5 min.
4. To obtain a soft soup consistency, approx. Blend 1/3 of the soup stock and put it back into the soup.
5. Check whether the seasoning is enough, and before serving add grated ginger, fresh spinach, you can sprinkle cheese on top.

Let it taste good with Krippu Turkish pea crackers!​