1. Soak the chickpeas in cold water overnight to soften. Before use wash the peas well under running water.
2. Sauté the minced celery, carrots, garlic, and onions until translucent. Add the chickpeas and bay leaves and add the water.
3. Simmer for 2 ½ hours or until the chickpeas are tender.
4. Season to taste, add the chard and cook for another 30 minutes
5. Serve with a good dousing of olive oil, grated pecorino and croutons.

Transform this soup into a great Thai inspired curry coconut soup or use as a base for a tasty Moroccan style Chicken tajine.