11 C (4 lbs) chickpeas
1/2 C flour
1 C extra-virgin olive oil
80 black peppercorns
2 tsp ground cinnamon
fresh sage, rosemary, and parsley
Start the day before the soup is served. Soak the chickpeas in warm water overnight.
The morning of the feast, whisk the flour, oil, pepper, and cinnamon in a large soup pot. Drain the chickpeas and add them to the pot and mix well. Add enough cold water to cover the chickpeas. Bring soup to a boil and then simmer over low heat. Add sage, rosemary, and parsley to taste.
A gray scum will accumulate on the top of the soup; skim this off periodically. The soup will take at least two hours, but is better left for at least 3-4, until the chickpeas are very tender. You can prepare this ahead of time and re-heat it the day of the feast.