Instructions: Wash dried garbanzos under running water, place in a bowl, cover with cold water, and soak for at least 8 hours or overnight. Drain the garbanzos, place in a heavy saucepan, cover with fresh water, and simmer for about 2 hours or until tender. Add more water to simmering pot from time to time, if necessary drain. Mash garlic, salt, and mint to a paste in a food processor. Add the parsley and slowly add the olive oil, a little at a time, until thoroughly absorbed. In a large saucepan, bring stock to a boil. Reduce heat, add drained garbanzos and simmer until garbanzos are heated through. Add garlic to paste. Stir to distribute evenly. Serve from a tureen or individual soup bowls. Scatter croutons and mint sprigs on top to garnish.

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