Chickpea Soup Recipe

Ingredients:

• 1 lb chickpeas
• 4 to 5 oz mushrooms
• 2 tablespoons olive oil
• 1 oz butter
• 1 large onion
• 1 or 2 stalks of celery
• 6 or 7 leaves of chard or spinach
• 4 large ripe tomatoes
• 2 or 3 cloves of garlic, crushed
• Salt &  pepper

Method:

1. Soak the chickpeas overnight in cold water.
2. Drain the chickpeas and then cook them on the hob with plenty of fresh water until they are soft. (Takes 2 to 3 hours).
3. Peel and chop the onion, crush the garlic, dice the celery finely, chop the mushrooms, wash and shred the chard or spinach.
4. Heat the oil and butter in a pan and add the above ingredients and lightly fry for a minute or two.
5. Meanwhile put the tomatoes into boiling water,  peel and chop, and then add to the pan. Season with salt and pepper. Continue cooking until you have a thick sauce.
6. Drain the chickpeas and reserve the liquid.
7. Add the chickpeas to the sauce, stir and cook for about 5 minutes.
8. Add enough of the chickpea liquid to make the soup as thick or thin as preferred and allow to warm through.

Serves 4 – Mop up with some crusty bread or toast to make a filling meal on its own.