Cleaned dry chickpeas soak in mild hot salty water 5 to 6 hours before cooking. Wash the chickpeas and place it into cold water to boil. Simmer over medium heat for several hours until tender. Add diced carrot and potatoes, olive oil and salt. In the other pan sauté some garlic and parsley with fat, add a teaspoon of flour. Add the contents to cooked chickpeas. Serve hot. Top with a drop of olive oil on the plate to taste. The same way lentil, broad beans and mixed legumes (chickpeas, broad beans, wheat and corn) may be prepared, too.