The night before the cooking, or not later than 12 hours before, soak the chickpeas in warm water, with the addition of a handful of wood ash (instead of ashes, you can add a pinch of baking soda. It is not the same, but the result will be similar) .

The next morning rinse the chickpeas very well. Prepare, in extra virgin olive oil, a generous fry with leek, carrot, celery, garlic and onion (finely chopped), thyme and white pieces of unsalted lard (in case take away the salt). The fry, and this is valid as a basic rule, should always be done on a high flame. This is because the heat of the oil will make a quick and thin crust on the food, preventing it from soaking in the fried oil! Low flame is for cooking, not for frying!

Then add the chickpeas, the potatoes, cut into small cubes, and some light vegetable broth (warm water will do), to cover the whole. Cook with the lid on for 2 abundant hours, at a very low heat (yes, this time). Remove the lid, add the right amount of salt and pepper.

Finish cooking by checking that the broth is reduced, presenting a moist but firm soup (certainly not soupy). Before serving (very hot), add a drizzle of extra virgin olive oil and freshly chopped parsley. Bon appetite!