1 cup dried lentils

1 can garbanzo beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 onion, chopped

2 garlic cloves, smashed and chopped

1/2 cup chopped celery

1/2 cup chopped carrots

1 inch ginger, peeled and grated

1/2 tsp cayenne pepper

1/2 tsp cumin

1/4 tsp nutmeg

1/4 tsp cinnamon

28 oz can of diced tomatoes (and juice)

4 cups vegetable broth

¼ cup Madison’s Original Hot Sauce

Spicy Crispy Chickpeas

1 small can of organic chickpeas, drained and rinse

1 tablespoon olive oil

1 tablespoon chunky sea salt

1 teaspoon garam masala

1. Chop vegetables. Add to crock pot. Drain and rinse beans, and add to pot. Add dried lentils. Grate your ginger, and add it with dried spices. Stir in the vegetable broth, Madison’s Original Hot Sauce, and tomatoes. Cover and cook on low for 8-10 hours.
2. To prepare spicy roasted chickpeas, preheat oven to 400 degrees. In a medium bowl, toss chickpeas with olive oil. Spread evenly on a large cookie sheet. Roast for 30-40 minutes. Turn and stir every ten minutes. Take out and toss with salt and spices. Set aside.
2. Before serving, use an immersible blender and pulse, blending ingredients together. Pour into soup bowl and garnish with crispy spicy chickpeas.