Soak the chickpeas in hot water the night before.

If you soak them in hot water, bring the water to a boil before adding the chickpeas.

If you soak them in cold water, add the chickpeas to cold water to cook. I usually use hot water.

Place a large pot on the stove with water. When it comes to a boil, add the chickpeas, potatoes (cut into pieces), carrot, leek, and the rest of the ingredients.

Once it starts boiling, reduce the heat and simmer for 2 to 3 hours.

Halfway through cooking, add the saffron. If you want extra broth for soup, you can add more boiling water.