Tribecca's Spicy Chickpea & Tomato Soup

Step 1: Place the dried chickpeas in cold water to cover by at least 3-inches. Allow to soak at least 8 hours or overnight. Drain well and set aside.

Step 2: Cut the garlic head in half, crosswise. Combine it with the thyme, peppercorns, and bay leaf in cheesecloth bag. Tie the bag closed and set aside.

Step 3: Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add the onion, carrot, leek, and celery and saute for about 5 minutes or until the vegetables are soft but have not taken on any color.

Step 4: Stir in the turmeric. Add the reserved soaked chickpeas and cheesecloth bag along with the stock or broth and bring to a boil.

Step 5: Season to taste with salt and pepper. Lower the heat and add the sriracha. Simmer for 1 1/2 hours or until the chickpeas are very tender.

Step 6: Heat the remaining olive oil in a medium saute pan over medium heat. Add the garlic slivers and saute for about 2 minutes or just until the garlic is golden. (Do not let the garlic get too brown or it will begin to taste burned.)

Step 7: Immediately add the tomatoes to stop the cooking. Add the drained canned chickpeas. Stir in the cilantro and lime juice and season to taste with salt and pepper. (If you would like the soup to have more bite, add a teaspoon of sriracha to the tomato mixture.) Set aside.

Step 8: In batches, place the soup in the bowl of a food processor fitted with the metal blade and process to a smooth puree. Place the puree into a colander and strain into a clean saucepan.

Step 9: If the soup is too thick, add the optional cup of chicken stock.

Step 10: Add the reserved tomato mixture and return to low heat to just reheat. Serve hot.

NOTE: The soup can be made up to 3 days in advance. Store, covered and refrigerated. Reheat before serving.