Chick peas are called garbanzos in Spanish, ceci in Italian. I often cheat and buy them canned, as after cooking they sometimes have a papery skin that has to be removed, which is boring. When I use canned, I make sure to drain them and rinse them very well in cold water.
The flavors of this soup are vaguely Moroccan—may Paula Wolfert forgive me. She is the one who told me that chorba<