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Rinse the chickpeas and soak them overnight in 3 cups (700 ml) of water.
Meanwhile, heat ½ tablespoon of olive oil in a skillet. Add the minced shallot and cook until softened, stirring often. Add the minced garlic and cook for a couple more minutes. Remove from heat.
Warm up the broth until hot. Skim any foam from the chickpea water and add the shallot, garlic, hot broth, bay leaf, and kombu (if using).
Bring back to a boil, then lower the heat and simmer, covered, until the chickpeas are tender.
Halfway through the chickpea cooking time, prepare the leek. Clean and slice it into thin half-moons. In another skillet, warm the remaining 1 tablespoon of olive oil. Add the leek and rosemary, cooking until soft.
Once the chickpeas are cooked, stir in the leek mixture. Adjust seasoning with salt and pepper.
Use the immersion blender to briefly process the soup, creating a mixture of textures.
Taste and adjust the seasoning as needed.