Egyptian Chickpea Soup

Put the chickpeas in a mixing bowl and add three cups of the water and
salt. Let stand overnight. OR use canned chickpeas (15 or 16 oz) if
you don't want to wait for the beans to soak.

Drain the beans but reserve the soaking liquid. Add enough additional
water to make 4 cups.

Heat oil and butter in a heavy kettle and add the garlic, onions,
celery and carrots. Cook, stirring, until the onions are wilted.
Sprinkle with cumin and flour, stirring to coat evenly. Add the
reserved 4 cups of water, stirring rapidly with a wire whisk. Add the
peas, broth, tomatoes, bay leaf, salt and pepper. Stir until the
liquid comes to the boil. Cover and let simmer over low heat about 2
hours. * If using canned beans it won't take this long because the
beans are already cooked.*

Add the rice, cover and let simmer 20 minutes longer.

Ladle about 1 cup of the chickpeas and vegetables into a food
processor or blender. Add a little liquid and blend thoroughly. Return
this to the kettle. Add parsley and stir to blend.

Remove bay leaf and serve in bowls with lemon wedge and cheese to be
sprinkled on according to individual taste.