Soak the chickpeas

• Rinse the dried chickpeas and cover generously with cold water.
• Leave to soak overnight, then drain.

Roast the tomatoes

• Heat the oven to 200 °C.
• Arrange the halved tomatoes in a baking dish, drizzle with olive oil and season with salt.
• Roast until soft and lightly caramelized.

Simmer the chickpeas

• Put the drained chickpeas in a stockpot with the water, onion, garlic and bay leaf.
• Bring to a boil, then lower the heat and simmer until tender.
• Skim any foam from the surface as it cooks.

Season and serve

• Add salt near the end of cooking and taste the broth.
• Serve the chickpeas in their broth with the roasted tomatoes and a drizzle of olive oil.