How to make
Clean and wash the chickpeas. Put them in a suitable container and cover pour salted water over them. Leave it to sit for 10-12 hours.
Then wash and sprinkle them with baking soda. After 15 minutes, wash them with warm water and remove the skins. Pour hot water over the ready chickpeas and put them to boil on low heat, periodically removing the foam.
Add the olive oil, finely chopped parsley, spearmint, pepper and salt. Boil the soup until ready. Separately, heat some oil and fry the crushed onions.
Dilute the roux with the soup and return it to the pot.
