Dried chickpeas are among the hardest of the legumes and thus require 2 full days of soaking. They should be placed in a bowl with enough water to cover by 4 inches and let sit for 5 to 6 hours until the water has been absorbed. Additional water should then be added, and after another ten hours, that water should be changed. Many remove the skin from chickpeas after cooking and before eating as they say the skin is to hard to digest.
Just before serving this hearty soup, drizzle with extra-virgin olive oil and dust with freshly-ground black pepper.

Ingredients:
1 pound dried chickpeas, soaked overnight and drained, 2 large yellow onions, chopped, three medium carrots, scraped and diced, 3 celery stalks, minced, 1 cup chopped seeded tomatoes, 3 bacon slices, diced, 1 teaspoon fresh chopped rosemary, salt, and freshly ground black pepper, 1 cup extra virgin olive oil, 16 thin slices peasant style bread, 3 cloves garlic, halved.

Preparation:
1. Place the chickpeas in a large heavy pot with enough water to cover by 3 inches. Cover and bring to a boil.
2. Add the carrots, celery, onion, rosemary, tomatoes and bacon. Cover and cook for three hours.
3. Heat the oil in a large skillet. Working in batches, add the bread slices and cook until golden brown, 1 minute per side. Drain the bread on paper towel. Rub both sides with garlic.
4. Using a blender, puree the soup until smooth. Add more hot water to maintain a smooth dense consistency. Return to the pot and season with salt and pepper.
5. Put the bread in individual bowls. Lay the soup over the bread ad drizzle with extra virgin olive oil. Serve hot.

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