In a small pan simmer sliced onion with olive oil, add garlic and courgette cut in medium size chunks. After simmering for 5 minutes, add water, season with salt and cook till vegetables are tender. Pour all into blender and mix well.
Simmer in a pan chickpea flour with some olive oil till colour starts to change slightly. Pour in the blended soup and cook for about 10 minutes mixing from time to time. Add water to obtain desired density, season with salt and pepper. In a frying pan fry chopped leak with olive oil, add finely sliced garlic and diced courgette, continue frying for 5 minutes. Add cooked chickpea and simmer for 5 minutes, finally season with salt and pepper and sprinkle with parsley. Serve in bowls, first pour the soup and then fried courgette with chickpea, season with olive oil.