1 lb chickpeas, soaked overnight and drained
8 c water
1 leek, sliced thin
6 cloves garlc, minced
14 oz chopped canned tomatoes
1 bay leaf
Several thyme and parsley sprigs
Salt and Pepper
1/4 chopped parsley
Bring chickpeas to a boil in a large stockpot. Skim off any foam. Add leek, garlic, herbs and tomatoes and simmer for an hour covered. Add 2 tsp salt and simmer covered 1 more hour until very tender. Remove bay leave and purée.
Serve with parsley and a drizzle of oil.