Soupe aux Pois Chiches

Chick-peas used to be simmered with a pinch or two of wood ashes (a primitive form of baking soda) to make them tender. The chick-peas left over from this soup make a good salad (see ‘pois chiches en salade’), or they can be mixed with some shredded raw spinach leaves, then heated in oil and served as a vegetable.