Chickpea and chard soup with garlic croutons

Ingredients

For 1 serving

• Cooked chickpeas180 g
• Swiss chard200 g
• Onion40 g
• Chopped tomatoes60 g
• Bread50 g
• Vegetable broth400 ml
• Extra virgin olive oil10 g
• Garlic1 clove
• Rosemaryto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

Method

1. Heat the vegetable stock in a small pan. Meanwhile peel and finely chop the onion; wash the chard, trim the tough part of the stalks and cut leaves and stalks into strips about 1 cm wide; rinse the chickpeas.
2. In a pan heat the oil over a medium-low heat and sweat the onion with a sprig of rosemary for 4–5 minutes, until translucent; add the chopped tomatoes and the chickpeas and let them cook for 2 minutes.
3. Pour in the hot stock, bring to the boil and simmer for 15 minutes over a medium-low heat, until the chickpeas are very soft; crush a few with the ladle to thicken.
4. Add the chard and cook for another 5 minutes, until tender; remove the rosemary and season with salt and pepper.
5. Meanwhile slice the bread and toast it in a dry frying pan over a medium heat for 2 minutes a side, until golden; rub it straight away with the peeled garlic clove.
6. Put the toasts in a soup plate and ladle the soup over them.