The chickpeas soak in cold water for at least 4 hours, I do it at night. In a pan pour 2 liters of water, put the ribs and rinsed chickpeas. Bring to boil and remove fire on the weak-average. Let boil for 1,5 hours, periodically removing the foam. On the tomatoes make cross incisions and pour over boiling water. To remove skin from tomato.

Cut into strips peeled tomatoes and sauté in vegetable oil. In the end, add the tomato paste and saute another minute. Put the tomatoes in a saucepan. There also send Bay leaf.

Finely chop the onion cubes and fry until Golden brown. Peel the potatoes and cut into medium dice and add to the pot along with the onions.

When the potatoes are almost ready to roast hot peppers on a dry pan from both sides. Seeds to pull out is not necessary. Roasted peppers whole to add to the soup and remaining spices, including salt. This time I didn't have Cayenne pepper, so I substituted the chili pepper flakes. Chop the cilantro and add to the soup. After boiling leave to simmer soup for another 5 minutes, and off. Our fragrant and spicy soup is ready!