Vegan Parsnip Soup

Start the soup:
1 Preheat oven to 400ºF.
2 Heat 1 tablespoon extra virgin olive oil over medium heat in a large soup pot. Add the leeks and garlic. Sauté for 5 minutes, stirring often until fragrant.
3 Add the parsnips and potatoes and season with salt. Sauté for 5 minutes.
4 Add the cumin, turmeric, black pepper, white pepper, nutmeg, and cloves. Toss to coat and sauté for 1 to 2 minutes.
Simmer the soup:
6 Pour the water into the pot and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes.
Make the harissa-maple sauce:
8 Combine the harissa paste, maple syrup, extra virgin olive oil, and lemon juice in a bowl. Whisk until smooth. Taste and add a pinch of salt to taste. Set aside.
Roast the chickpeas:
10 Add the chickpeas to a baking sheet and drizzle with 1 tablespoon extra virgin olive oil. Add a pinch of salt and toss to coat. Arrange the chickpeas in an even layer and transfer them to the oven for 25 minutes, flipping once midway through cooking.
11 Remove the chickpeas from the oven and sprinkle a pinch of sumac on top if desired. Set aside and keep warm.
Blend the soup:
13 Taste the soup and add more salt if needed. Blend until completely smooth using an immersion blender or a traditional blender. Taste again and adjust the seasonings to your preference.
To serve:
15 Transfer the parsnip soup to a tureen. Sprinkle the fresh oregano and parsley on top. Pile the roasted chickpeas on the soup and drizzle with the harissa-maple sauce. Serve the remaining sauce on the side. Enjoy!