Chickpeas soup

INGREDIENTS

• 500g (1 pound) cooked chickpeas;
• 500g (1 pound) pumpkin;
• 1 onion
• 1 medium potato;
• 1 small carrot;
• 1 medium tomato;
• 45ml (3 tbsp) olive oil;
• Salt and pepper;
• Fresh parsley, chopped.

METHOD

1. Peel all the vegetables and cut them into cubes.

2. Preheat olive oil in a medium pot with a thick bottom. Add olive oil and cook carrots and onions for 10 minutes.

3. Add pumpkin and potatoes, season with salt and pepper, then pour water over just to cover the vegetables. Cook for 30 minutes on medium-low heat.

4. Add chopped tomato and parsley, bring to a boil, and remove from heat.

5. Serve right away, drizzled with olive with 2 slices of ciabatta bread.