Chickpeas must be soaked overnight in plenty of water - it really increases in size.

In the morning, drain the chickpeas, rinse several times under cold running water. Pour the chickpeas into a sieve and leave to dry. Chop the onion, pour the olive oil in a frying pan, which should be quite a thick bottom (you can also cook in a saucepan). Heat it and fry in oil until zolotisty onions. Add the chickpeas to the onions and stir fry all together for few minutes. Chickpeas lightly Pozolotina and begin to exude a pleasant nutty flavor. It is a signal - it's time to remove the pan from the fire.

Pour the chickpeas into the pan (you can do everything in it), topped up with hot water so that it covers the chickpeas with onion on 2 fingers, bring contents of the pan to a boil, then turn down the fire and cover the pan with a lid and on small fire boil cook the soup until cooked peas - 1 hour-1 hour 20 min.

Shortly before the end of cooking, squeeze the juice from half of a lemon (the recipe is from the whole, but I was quite half) and add to the juice 2 tbsp flour. Stir until smooth. Be careful with lemon, it is best not to pour all the juice at once, and add later when the soup is almost ready.

Finely chop the parsley (cilantro).

Take the part cooked peas (I used about 1/3 of the total amount, you can take half. See for yourself what consistency of soup your family is loved more), and with the help of a blender or tolkushkoy for potatoes to turn into mashed potatoes.

Return the mashed chickpeas to the pan, season with salt and pepper, pour the flour with the lemon, stirring quickly, add the parsley. Boil the soup for another 5 minutes and turn off the heat.