Hearty Winter-Vegetable Soup

3/4 Cup dry ChickPeas

Overnight soak the chickpeas

1/2 Tsp Salt
3 Cups Water

Cook with Salt and water, allow it to boil, simmer and cook in low for 30 minutes.

2 Tbsp Olive Oil
4 Leeks, White and Pale-Green Parts only, Halve Lengthwise and Wash well and cut into 1" Pieces
(yielded 6 Cups for me)

3 Celery Stalks, Cut on the Bias into 1/2" Pieces (1 Cup)
3 Medium Carrots, Cut into Cubes (2 Cups)

2 Tsp Garlics, Crushed
1/2 Tsp Red Pepper Flakes
2 Tsp Salt

1 Tsp Black Pepper Powder
1/2 Tsp Turmeric Powder
8 Cups Water
1 to 1 and 1/2 Punch Butternut Squash, Peeled and Cut into Cubes ( 4 Cups )

1 Head Escarole, Cut into 1" Thick Ribbons

2 Tbsp Fresh Mint, Thinly Sliced
2 Tbsp Fresh Dill, Thinly Sliced

Heat oil over medium heat.

Add leaks, celery, carrots, garlic, red pepper flakes, Salt, saute for 5 minutes in medium flame.

Add black pepper powder, turmeric powder, water, bring it to a boil.

Add butternut squash, return to a boil.

Reduce the heat, simmer, partially covered, allow it to cook for 15 minutes in low flame.

Stir in escarole, cooked chickpeas along with chickpea cooked water, return to a boil, add mint and dill.

Taste Note: Tastes AWESOME
Yields:
Serves:
Source: marthastewart
Note: I didn't get Escarole, so I used Endive.