Spinage and Chickpea Soup

This vegan soup is perfect for for a light dinner on these chilly autumn nights and it's also full of fiber. I made this for dinner the other night and I absolutely loved it! The recipe is from Lidia Bastianich's "Commonsense Italian Cooking". 

Ingredients;
1 lb dried chickpeas,
Soaked overnight
2 medium leeks, white and light green parts only
2 celery stalks, chopped
1 large carrot, peeled and chopped
2 bay leaves
1 tsp crushed red pepper flakes
2 large bunches of spinage
1 tbsp salt
1/3 cup olive oil
8 thinly sliced garlic cloves

Place to chickpeas in a large pot with leeks, celery, carrot, bay leaves and 1/2 teaspoon of red pepper flakes. Cover with 8 quarts cold water and bring to a rapid simmer over medium heat.  Once simmering, partially cover and cook for 1 1/2 hours, or until chickpeas are almost tender. Add spinach and salt, cover, and cook for 15 to 20 minutes more, or until greens are tender.
when soup is ready heat olive oil in a skillet over medium. when oil is hot, add garlic and remaining red pepper flakes. Cook for 1 minute, or until garlic is just beginning to turn golden and fragrant. Ladle in 2 to 3 cups of soup and stir to combine. Transfer oil mixture to soup pot; mix well. Taste and adjust seasoning if desired and serve immediately.