Chickpeas I soaked overnight and pre-boiled until tender (as written on the pack).

Vegetables - onion, carrot and celery - cut arbitrarily and fry in a small amount of vegetable oil. Put in a pot, pour hot water (liquid should not be), add the spices, dried parsley and cook for 5-10 minutes.

Add to the pot of cooked chickpeas - not full, about 3/4, the rest will come in handy later. Boil for 5 minutes. After the soup take out the Bay leaf (I once forgot to take out - that was fun) and good penetration blender. If the soup seemed too thick you can add some water. And the remaining whole chickpeas. All boil for 2-3 minutes, and the soup is almost ready. But...

... another small bar. Squid! Raw squid, cleaned, cut into relatively big and fast (literally within minutes) fry in vegetable oil. There is in the pan add the finely chopped garlic and parsley.

Squid add to soup, wishing when applying directly to the plate. Without them, the soup is also pretty good - the whole pea chickpea puree to give an interesting effect!