Soak the chickpeas in cold water for 4-6 hours and then peal the peas. Boil them in hot water in proportion 1 part chickpeas, 3 parts water. Add water and boil them for 30-40 minutes. Drain the chickpeas and put them in a salad bowl to cool down.
I tasted this soup for the very first time a few years ago at the bakery shop on the corner of Lexington and 41st. It was unusual, yet delicious. It took me many cups of soup to figure out the recipe. Here it is.