Notes:
The chickpeas in the recipe can be prepared in one of three ways (your choice).

Soak the beans for 8 hours:
Place chickpeas in a bowl of cold water before going to bed. Drain and rinse in the morning (3/4 cup raw chickpeas becomes about 2 and 1/4 cups once fully soaked).

Hot-soak method:
Place chickpeas in a large pot. Add 10 cups of water for every two cups of beans. Bring to a boil and allow to boil for two to three minutes. Shut the flame and let it stand for a minimum of four hours, then drain.

Fully pre-cooked:
Place the chickpeas in a large pot. Add six cups of water for every two cups of beans. Bring to a boil and allow to boil for two to three minutes. Let it stand for one hour. Drain, rinse with cold water, and cook again until the chickpeas are fully tender.

Make ahead:
This soup freezes very well. Defrost overnight in the fridge and reheat thoroughly over a flame