Chickpea soup with sautéed mushrooms and tofu

Ingredients

For 1 serving

• Cooked chickpeas140 g
• Button mushrooms150 g
• Tofu130 g
• Garlic1 clove
• Parsley5 g
• Vegetable broth250 g
• Rosemary1 g
• Extra virgin olive oil1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: soy, celery,

In season: September – November

Method

1. Drain and rinse the chickpeas. Put them in a small pan with the vegetable stock and the rosemary sprig, bring to the boil and cook over medium-low heat for 10 minutes, until very soft.
2. Meanwhile wipe the button mushrooms with a damp cloth and slice them; crush the garlic; chop the parsley; pat the tofu dry and cut it into cubes of about 1.5 cm.
3. Heat half the oil in a pan over medium-high heat with the garlic, add the mushrooms and sauté for 6 minutes, stirring, until they've lost their water and are golden; salt them, remove the garlic and add the parsley off the heat.
4. In another pan heat the remaining oil over medium-high heat and brown the tofu for 5–6 minutes, turning, until golden on all sides; salt it lightly.
5. Remove the rosemary and blend the chickpeas with the stock until smooth; season with salt and pepper.
6. Pour the soup into a bowl and serve with the mushrooms and tofu on top.