Chickpea and Chard Soup

For the chickpea and chard soup, first peel and finely chop the shallot and garlic. Wash and clean the celery and leek and cut into fine cubes. Rinse the chickpeas in a sieve and drain well.

Heat 2 tablespoons of oil in a pot and sweat the shallot with the garlic until translucent. Add the celery and leek, sweat briefly, stir in the chickpeas and fill up with the soup. Simmer over medium heat for about 20 minutes.

In the meantime, wash the chard, loosen the leaves, remove the hard stems and cut the leaves into strips as well. Coarsely blend the soup with a chopping rod so that some chickpeas remain whole, mix in the chard and let it steep for a few minutes. Season with salt and pepper, pour into plates and serve the chickpea and chard soup drizzled with olive oil.

Preparation Tip:

This chickpea and chard soup is the Italian recipe with the sounding title Zuppa di ceci e bieta.

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