1 carrot

1 celery

1 white onion

1 leek

3 tbsp extra virgin olive oil

300 gr Dried chickpeas

1 ½ liter of Vegetable broth

60 gr Tomato puree


– Serves 4

– Soaking : 12 hours

– Preparation : 2 hours

Put the chickpeas to soak for 12 hours, wash and drain them.

Wash and chop the vegetables (carrot, celery, white onion and leek). Fry over low heat in a pan with 3 tablespoons of oil. Let fry the vegetables for a few minutes and then add the drained chickpeas.

Let brown for a few minutes.

Add the vegetable broth to cover the beans, and add a ladle of broth from time to time, until the chickpeas are cooked. After about an hour add the tomato sauce.

Serve the soup hot