Panrkhash (Armenian bread and herb soup)

Instructions

1. Cook the soaked chickpeas in 2 litres of water for 40 minutes, until tender.
2. Meanwhile, sauté the sliced onions in the olive oil for 8 minutes, then add the diced carrots and potatoes.
3. Stir in the tomato purée, paprika and cumin, then pour everything into the chickpea broth.
4. Simmer for 15 minutes over low heat until the vegetables are cooked.
5. Add the pieces of stale bread and lightly mash them into the soup to thicken it.
6. Finely chop the parsley, mint and garlic, then stir them into the soup.
7. Season with salt and pepper and let it rest for 5 minutes.
8. Serve piping hot, with a lemon wedge and a drizzle of yoghurt if you like.