Start by soaking 2 cups of dried chickpeas in water overnight.
Drain the chickpeas, rinse and then cover with water and simmer for 20 minutes.
Drain and rinse the chickpeas again and set aside.
Put the following in a pot and brown:
- 15 pepperoni slices
- 1/2 cup butter
- 1 teaspoon dried tarragon
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
Then add in the chickpeas with 6 cups of homemade broth.
Bring to a boil and then simmer with a lid on for 45 to 60 minutes.
Put into food processor and puree the soup (it took me three batches in my 12 cup Cuisinart to puree all of the soup). Return to your pot along with 2 cups of half-and-half and 1 teaspoon of salt. Heat and serve.