Pumpkin velouté with crispy chickpeas and bread

Ingredients

For 1 serving

• Pumpkin300 g
• Cooked chickpeas120 g
• Potatoes80 g
• Onion40 g
• Vegetable broth400 ml
• Extra virgin olive oil10 g
• Paprika1 g
• Whole wheat bread1 slice
• Rosemary2 g
• Saltto taste

Contains: gluten, celery,

In season: September – January

Method

1. Heat a fan oven to 200 °C. Rinse the chickpeas, dry them very well with a tea towel and discard any skins that come off: the drier they are, the crisper they get.
2. Toss the chickpeas with half the olive oil, the paprika and a pinch of salt, spread them on a lined baking tray and roast for 20 minutes, shaking the tray halfway, until golden and crunchy.
3. Meanwhile warm the vegetable stock. Peel the pumpkin, remove the seeds and fibres and cut it into 3 cm pieces; peel the potatoes and cut them the same size; chop the onion.
4. Heat the remaining oil in a pan over medium heat and fry the onion with the rosemary sprig for 3–4 minutes, until translucent. Add the pumpkin, potatoes, hot stock and a pinch of salt and cook for 20 minutes over medium-low heat, until the vegetables crush easily with a fork.
5. Remove the rosemary and blend with a stick blender until smooth; if too thick, add a splash of hot water. Adjust the salt.
6. Toast the wholemeal bread and serve the soup topped with the crunchy chickpeas, with the bread alongside.