On the following day cover with fresh water and cook for about 60 minutes until soft; drain.
2 Finely chop the onion. Dice the celery, potatoes and carrots and slice the savoy cabbage into strips. Heat the oil, sauté the vegetables and potatoes, and briefly add the saffron. Deglaze with 1.2 litres of water. Puree about 1 cup of chickpeas with a little liquid.
3 Add the puree, the remainder of the chickpeas and the laurel leaves to the soup and season with salt and pepper. Simmer until the vegetables are cooked.
4 Dice the Gruyère AOP into cubes of about 1 cm. Finely chop the lovage. Serve up the soup and sprinkle on the Gruyère AOP cubes and the lovage.