Moroccan Green Bean and Chickpea Soup

3/4 pound dried chickpeas
2 pounds green beans
2 leeks
2 carrots
2 celery stalks
3 poblano chiles
6 cloves garlic
4 tablespoons butter

4 tablespoons olive oil
1 tablespoon ground turmeric
2 tablespoons ground cumin
Salt and cayenne to taste
2 quarts chicken or lamb stock
2 bay leaves
1 cup minced parsley

Soak the chickpeas overnight in a large pot of water.

Trim the ends from the green beans and cut into 3/4-inch pieces. Slice and chop the white and light green sections of the leeks; chop the carrots, celery, and chiles, and mince the garlic. Heat the butter and olive oil in a wide pan and sauté the green beans and chopped vegetables over medium heat for 5 minutes. Add the spices and continue cooking for 5 minutes more.

Transfer the mixture to a pot and add the stock, the chickpeas, the bay leaves, and half of the parsley. Bring to a boil, reduce the heat, and simmer for an hour or more, until the green beans and chickpeas are tender. Adjust the seasoning to taste.

Remove half of the solids, puree in a food processor, and return to the soup. Add another 1/2 cup minced parsley and serve hot.