Umbrian-style dried chickpea soup with bread

Ingredients

For 1 serving

• Dried chickpeas65 g
• Onion40 g
• Celery30 g
• Carrots1
• Canned peeled tomatoes80 g
• Vegetable broth600 ml
• Extra virgin olive oil12 g
• Rosemary2 g
• Whole wheat bread1 slice
• Saltto taste

Contains: gluten, celery,

Method

1. The night before, put the dried chickpeas in plenty of cold water and soak for 12 hours; then drain and rinse them.
2. Warm the vegetable stock. Peel the carrot and onion, wash the celery and chop them all finely with the rosemary needles; break up the peeled tomatoes.
3. Heat half the olive oil in a pan over medium heat and fry the chopped vegetables for 5 minutes, until soft and fragrant.
4. Add the chickpeas, tomatoes and hot stock, bring to the boil and cook for 75 minutes over low heat with the lid ajar, stirring now and then and adding hot water if needed, until the chickpeas are very tender and crush between your fingers. Add salt only towards the end, so the chickpeas don't toughen.
5. Toast the sliced wholemeal bread, put it in a deep plate, ladle the soup over it and finish with the remaining oil drizzled over raw.