Creamy Chickpea Soup
A nutritious and velvety soup, thanks to the use of floury potatoes—which will fall apart in cooking. In this recipe, we used pumpkin and celeriac, but you can add other combinations of vegetables, such as carrots, zucchini, and celery, depending on the season.
Peel, deseed, and cut <quantity>¼</quantity> medium butternut squash into medium cubes
Peel and cut <quantity>4</quantity> small potatoes into medium cubes
Trim and cut <quantity>¼</quantity> celeriac into medium cubes
Crush <quantity>2</quantity> garlic cloves
Add the crushed garlic cloves and extra virgin olive oil to taste to a small pot over low heat. Sauté until fragrant
Add <quantity>2<unit>tbsp</unit></quantity> of tomato paste and stir
Add the celeriac, potato, squash, salt to taste, and enough water to cover. Simmer until soft
Add <quantity>1½<unit>cup</unit></quantity> of cooked and strained chickpeas. Stir to combine and add more water, if necessary, to obtain a creamy texture
Plate and finish with ground black pepper, olive oil, and chopped parsley to taste. The creamy chickpea soup is ready
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