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PdfPlace 1 lb chickpeas in large stockpot and cover with 4 quarts water. Season with 2 TBSPs salt and bring to a boil over high heat and cook skimming any foam on surface, about 20 minutes. Reduce heat to medium-low and simmer (Skip this step if using canned. You still need to boil a gallonof water. )
Peel 2 carrots. Halve and peel 1 large onion. Smash and peel 8 cloves of garlic.
Add carrots, onions, garlic, ham hock and canned beans if using to pot. Add seasonings.
Simmer, stirring occasionally, top off with water as needed. Cook for 1 ½ to 2 hours. Remove carrots, onions, 2 c chickpeas, and 1 ½ c liquid and blend with olive oil. (You can discard ham hocks at this point if you don't want to go through the trouble) Add back to pot. Pick meat off ham hock(or add diced ham if using), chop, add back to soup.