By Tessa Kiros
Chickpeas are used mainly in soups in Tuscany, but are also ground into a flour and used to make a flat savoury tart.
Drain the soaked chickpeas and put them into a large stockpot. Add the onion, carrot and celery. Cover with 3.5 litres (14 cups) of cold water (add the rest later if it doesn’t fit), and bring to the boil.