Preparing the Chickpeas

• Rinse the chickpeas and soak them overnight in 3 cups (700 ml) of water.

Making the Soup

• Transfer the chickpeas and soaking water to a saucepan and bring to a boil over medium heat. Continue boiling for 8-10 minutes, then reduce the heat.
• Meanwhile, heat 1/2 tablespoon of olive oil in a skillet. Add the minced shallot and cook until softened, stirring often. Add the minced garlic and cook for a couple more minutes. Remove from heat.
• Warm up the broth until hot. Skim any foam from the chickpea water and add the shallot, garlic, hot broth, bay leaf, and kombu (if using).
• Bring back to a boil, then lower the heat and simmer, covered, until the chickpeas are tender.
• Halfway through the chickpea cooking time, prepare the leek. Clean and slice it into thin half-moons. In another skillet, warm the remaining 1 tablespoon of olive oil. Add the leek and rosemary, cooking until soft.
• Once the chickpeas are cooked, stir in the leek mixture. Adjust seasoning with salt and pepper.

Finishing the Soup

• Ladle one cup of the soup into a blender or immersion blender cup. Blend until creamy and return to the saucepan.
• Use the immersion blender to briefly process the soup, creating a mixture of textures.
• Taste and adjust the seasoning as needed.