This Turkish Sucuk & Black Chickpea Soup is typical of many versions I sampled while travelling around Turkey. It was winter for the the month I was there, so every town I passed through had some kind of bean or lentil soup on offer for shivering arrivals.
Heat a large pan over a moderate heat with the oil. When hot, fry the onion, celery, carrot and sucuk for 5 minutes until the onion has softened.
Sprinkle over the Aleppo pepper flakes and cumin then and add the tomato and chickpeas. Stir well then pour in 1 1/2 litres of water.
Bring to a boil then reduce the heat to low and then simmer gently for 2 hours or until the chickpeas are soft. It may take longer as sometimes chickpeas can hold out!
To create a bit of creaminess, remove half the solids from the soup and blend them in a blender, food processor or with a stick blender. Return them to the pan and stir.
Finally, season with the salt and pepper and serve.