Drain the chickpeas and place in a pot with enough fresh water to cover. Bring to a boil, lower the heat, cover and boil for 1-1½ hours until soft, removing the froth when necessary. Drain.
Wipe the pot, heat the oil over low heat and fry the onion and garlic. Cover the pot and when the onion softens, add the bay leaf, coriander, cumin, turmeric and chickpeas. Stir well and heat throughly, add the stock, turn up the heat and bring to a boil. Lower the heat again, cover the pot and simmer for 15 minutes.
Remove the bay leaf and blend the soup in batches in a blender or food processor. Return to the pot. Add a little chilli powder, along with lemon juice and seasoning. If the soup seems too thick, dilute it with a little stock or water.
To serve, sprinkle the pitta breads with olive oil and thyme, cut into pieces and bake in a pre-heated oven to 180°C for 6-8 minutes until golden.
Garnish the soup with chopped parsley, mint, spring onion and chilli powder.
2 cups chickpeas,
1 tsp olive oil
1 medium spring onion, finely chopped
½ tsp finely chopped garlic
1 bay leaf
½ tsp cumin
¼ tsp ground coriander seeds
1/8 tsp turmeric
4 cups stock
Dash of hot chilli powder
1½ tsps lemon juice
2 tsps finely chopped parsley
2 tsps finely chopped mint
1 tbsp finely chopped spring onion, green part
4 Arabic pitta breads, thyme and olive oil