Ingredients

• 1 cup dry chickpeas (or 1 can canned chickpeas)
• 1 tablespoon extra virgin olive oil
• 1 small onion
• 1 clove garlic
• spices: 1 teaspoon marjoram, 1/2 teaspoon each of turmeric, coriander, cumin or caraway
• 1.5 liters broth or stock or broth
• 4 potatoes
• 1/2 cup red lentils
• 250 ml tomato puree/passata
• chopped herbs: cilantro, parsley, oregano (all or one chosen)

Preparation

1. Pour dry chickpeas into a pot, cover with 3 cups cold water and leave overnight to soak. Then cook with added salt in the same water (about 2 hours).
2. In another pot with oil, glaze onion (about 7 minutes over low heat), add finely chopped garlic and spices and sauté a bit more, stirring constantly.
3. Pour hot broth, cooked chickpeas with their cooking water (or entire contents of can + 1 cup broth or water), add peeled and diced potatoes, red lentils, freshly ground pepper. Bring to a boil, cover, reduce heat and cook for about 15 minutes.
4. Add tomato puree and cook covered for about 30 minutes more. At the end you can lightly mash the soup in 2 - 3 places. Add chopped herbs.