Steps:
- Drain the chick peas, and rinse under cold, running water. Place in a pot, cover with water, and cook over medium heat for 30 minutes or until tender. Drain. Heat 1/4 cup of the oil over medium heat in a skillet; add the onion, celery, and parsley and cook until the onion is lightly browned. Add the mushrooms, chick peas, salt, and pepper; cook for 3 minutes, stirring often with a wooden spoon. Add the wine and allow it to evaporate completely. Add the tomatoes and the hot broth; cook over medium heat, covered, for 15 minutes. Place the bread in separate bowls; add the soup, drizzle with the remaining oil, sprinkle with marjoram, and serve hot.
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