Chickpea Soup with Ras el Hanout Spice

Ingredients

• 2 cups dry chickpeas, about 20 ounces
• 2 tablespoons extra virgin olive oil
• 1 small yellow onion, diced
• 1 carrot, diced
• 1 stalk celery, diced
• 2 cloves garlic, coarsely chopped
• ¼ teaspoon ras el hanout
• ¾ cup tomatoes, peeled, seeded and chopped, fresh or canned
• 2 tablespoons tomato paste
• 4 cups water
• Kosher salt and freshly ground black pepper