1 lb. tomatoes, sliced in half
1 large yellow onion, chopped
1 head of garlic, cloves peeled and left whole
1/2 cup plus 2 tablespoons virgin olive oil
1 teaspoon dried oregano
1 tablespoon tomato paste
4 leeks, cleaned and thinly sliced, white parts only
8 oz. dried chickpeas (soaked in cold water, drained and rinsed well)
6 cups light chicken stock or water
1 bay leaf
salt, freshly ground black pepper, and sugar, to taste
Roast Tomato Sauce:
Preheat oven to 200. Place tomatoes, onion, garlic, 2 tablespoons olive oil, oregano, and tomato paste into a baking dish and mix well. Roast in oven for 40 minutes. Pass through a food mill or blend in a food processor. Strain and set aside.
While the sauce is cooking, place 1/2 cup of olive oil in a large, heavy saucepan. Add leeks and cook over low heat for 10 minutes. Stir in chickpeas and cook for another 3 minutes. Now add the stock and bay leaf. Simmer for about 1 hour. Stir in the roast tomato sauce, adjust seasoning if necessary and simmer for another 30 minutes.
Serve with grilled or broiled pita bread wedges. Enjoy!