Summary

Ingredients

• 800 ml vegetable stock, vegan
• 400 g canned chickpeas
• 250 g Swiss chard
• 2 stalks celery
• 2 cloves garlic)
• 1 leek
• 1 shallot (s)
• olive oil
• salt and pepper

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Instructions

1. Peel and finely chop the shallot and garlic. Wash and clean the celery and leek and cut into fine cubes. Wash the chickpeas in a colander and drain well.
2. Heat 2 tablespoons of oil in a saucepan and sweat the shallot with the garlic until translucent. Add the celery and leek, sauté briefly, add the chickpeas and fill up with the broth. Simmer over medium heat for about 20 minutes.
3. In between wash the chard, loosen the leaves, cut the hard stems and leaves into strips.
4. Roughly mix the soup with a hand blender so that the chickpeas remain whole. Mix in the chard and let it steep for a few minutes.
5. Season to taste with salt and pepper. Fill into plates and drizzle with a little olive oil for decoration.
6. Tip: You can also use spinach instead of Swiss chard.