Chickpea soup

To prepare the chickpea soup, start by soaking the chickpeas. Pour them into a large bowl, cover with water 1 and allow to rehydrate for at least 12 hours 2. After the time has elapsed, warm up a pot of vegetable broth. Meanwhile, drain 2 and rinse the chickpeas. Then clean the leek by removing the two ends 3,

then cutting vertically 4 to eliminate the first two leaves. Finally cut the leek into thin slices 5. Peel the celery and remove the outer, fibrous part with a potato peeler 6,

then mince it finely 7. Continue by peeling and chopping the onion 8 and the carrot 9.

Pour the oil into a saucepan, warm it up, and then add the chopped celery, carrot, onion and leek 10. To soften the vegetables, add a ladle of hot broth 11 and continue cooking for about ten minutes. Add in the chickpeas 12 and let them brown for a few minutes.

Then add bay leaves and rosemary tied with some kitchen twine 13. Cover the chickpeas with hot vegetable broth 14 and add the tomato puree 15.

Mix and cover the pan with a lid 16. Cook over low heat for about 2 - 2.5 hours, adding broth as needed. At the end of cooking, remove the herbs 17 and adjust the salt and pepper before serving. Your chickpea soup is ready, and can be accompanied by croutons if you prefer. Enjoy your meal 18!