- Soak the dried chickpeas for 12 hours.
- Drain, rinse and set aside.
- In a saucepan: wash, peel and finely chop the carrot, white onion, leek, celery and saute over low heat with 3 tablespoons extra–virgin olive oil.
- Fry the vegetables for a few minutes, then add the drained chickpeas.
- Brown chickpeas for a few minutes and climb slightly.
- Prepare a bunch of herbs with kitchen string: rosemary and laurel.
- Add to soup
- Mix well
- Add the vegetable broth to cover the chickpeas.
- Add a ladleful of broth from time to time until the chickpeas are cooked.
- After about an hour pour the tomato puree (or canned tomatoes).
- When cooked, remove the bouquet of herbs.
- Season with salt and pepper.
- Serve the soup when it is still hot.
