Soak the chickpeas in water with a teaspoon of soda the day before and rinse them under running water before cooking.
In addition to chickpeas, put chopped onion, garlic, carrot, bay leaf, black pepper, olive oil in a larger pot and cover everything with water (2 l).
Cook on a very low flame for at least 2 hours, then add salt and fresh parsley just before serving.
The soup has a rich and hearty taste, which stands out especially if we let it rest for at least a day in the cold.  Serve with crackers or toast.

NOTE: if you fancy thicker creamy soups, after cooking, you can blend some of the vegetables and chickpeas with a stick blender.

servings: 8
preparation time: 10 minutes + 2 hours of cooking

raw materials:
dried chickpeas 500g
baking soda 1 tsp
onion 250g
carrot 330g
garlic 4 pieces (cloves)
bay leaf 3 pcs
black pepper 5 pcs
olive oil 150 ml
salt, water, parsley