Zhourat (Damascus chickpea and walnut dessert soup)

Instructions

1. The day before, soak the chickpeas in cold water for at least 12 hours, then drain and rinse them.
2. Put the chickpeas in a large saucepan with 1.5 litres of water and simmer for about 1 hour 15 minutes, until very tender.
3. Roughly mash some of the chickpeas with a slotted spoon to slightly thicken the liquid.
4. Add the sugar and the pinch of salt, then simmer for another 10 minutes, stirring.
5. Dissolve the cornstarch in a little cold water, pour it into the soup and cook for 3 minutes, stirring until thickened.
6. Off the heat, stir in the orange blossom water and half of the chopped walnuts.
7. Dry-toast the pine nuts and the remaining walnuts in a pan for a few minutes.
8. Serve the soup lukewarm in bowls, topped with the toasted walnuts and pine nuts, a sprinkle of cinnamon and raisins if you like.