Chickpea Swiss Chard Soup

Ingredients

• 400 g Chickpeas (canned; drained weight)
• 2 stalks celery
• 1 leek
• 2 tbsp olive oil
• 1 Shallot
• 2 Garlic cloves
• 500 ml vegetable broth
• 250 g small bunch swiss chard (one small bunch)
• Salt
• Pepper

Instructions

1. 1.

   Drain the chickpeas, rinse them under cold water and let them drain well. Clean the celery, wash it, cut into fine cubes if needed. Slice the leek lengthwise, wash, clean and also cube finely.

2. 2.

   Heat 1 Tbsp oil in a pot. Peel and finely chop the shallot and garlic, then sauté until translucent over medium heat.

3. 3.

   Add the celery and leek to the pot and cook for 2–3 minutes. Add the chickpeas and pour in the broth. Simmer gently on low heat for about 20 minutes.

4. 4.

   Meanwhile wash the swiss chard and spin dry. Trim off the tough stems and cut into thin strips; also slice the leaves into strips.

5. 5.

   Puree the soup roughly so that some chickpeas remain whole. Stir in the swiss chard and warm over low heat for 2–3 minutes. Season with salt and pepper, ladle into four bowls and drizzle with remaining oil.