Black Chickpea Soup-From the ancient Egyptians to Puglia 

Ancient legumes already consumed by the ancient Greeks and Egyptians, today grown mainly in Puglia, Italy. Ideal for charging with energy, iron, vitamins and minerals.
INGREDIANTS
dried black chickpeas 500 gr (in cold water 12 hours)
for the cooking :
cold water, the amount needed to cover the chickpeas 2 cm on the surface
5-6 small tomatoes
1 stalk of celery
2 bay leaves
1 large clove of garlic
3 tablespoons of extra virgin olive oil
cooking 3 and a half hours, small stove, gas on minimum, covered pot and without stirring
standing time after cooking 10 minutes
salt up to 1 teaspoon and a half (REMEMBER that you have to salt the legumes at the end of cooking to prevent the peel from peeling off)
after having salted, let the legumes rest for 20 minutes before serving