Pineapple and chickpea soup

Ingredients for 3 servings:

• 150 g chickpeas (dry)
• Water
• 1 bay leaf
• 400 g tomatoes, peeled, can
• 2 peppers, pickled hot
• 10 grains of pepper, ground
• 1 fresh pineapple (normal size)
• 200 g fish fillet(s), pollock fillet (can also be omitted)
• 2 cl Balsamic vinegar Modena, approx.
• 4 cl soy sauce (Tamari), approx.
• possibly salt

Instructions

Working time approx. 30 minutes; Rest time approx. 15 hours; Total time approx. 15 hours 30 minutes

gluten-free, egg-free, dairy-free

Cover the chickpeas with water for 12-36 hours. Drain the soaking water and replace it with enough fresh water to cover the peas. Cook with the bay leaf for about 60 minutes until soft, removing the bay leaf. Lightly puree the peas with an electric blender; not completely finely; if a few are still whole, it’s okay. Add the can of tomatoes and a little water, puree, and add 10 ground peppercorns. 1 pineapple, cored (peeler), cut into bite-sized pieces and the juice. Chop 2 pickled hot peppers, cut approximately 200g pollock fillet into bite-sized pieces, and add to the mixture. Bring to a boil once, reduce the heat, and season with balsamic vinegar and tamari, adding salt if desired. Serves three to four. My own recipe.