Chickpea and pumpkin soup

To make the chickpea and pumpkin soup, first peel the onion and slice it thinly 1. Next, take your pumpkin, cut it in half, then remove the seeds from inside 2, along with the skin 3; you’ll need to end up with 1 lb (430 g) of clean pumpkin.

Cut the flesh, first into slices 4 and then into cubes 5. Wash the chard and cut into thin strips 6.

Pour the olive oil into a pan, then add the sliced onion and the juniper berries 7. Allow to brown over low heat until the onion has softened. At this point, add the pumpkin 8, brown over medium heat, and add with a little of the water 9.

Add the chickpeas 10, chard strips 11, salt, pepper and the rest of the water needed for cooking 12.

Season with the bay leaves 13, mix everything together, cover with a lid 14, and cook on high heat for 15 minutes. Once the 15 minutes are up, remove the lid and continue to cook for a further 15 minutes. Remove the bay leaves 15

and juniper berries 16 and serve your soup with a drizzle of uncooked oil 17 and a twist of black pepper. Your pumpkin and chickpea soup is ready to serve 18.