Vegan chickpea and chard soup

Ingredients for 4 servings:

• 800 ml vegetable broth, vegan
• 400 g chickpeas from the can
• 250 g chard
• 2 stalk(s) Celery
• 2 garlic cloves
• 1 stalk(s) leek
• 1 shallot(s)
• olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegan, refined

Peel and finely chop the shallot and garlic. Wash, trim, and finely dice the celery and leek. Rinse the chickpeas in a sieve and drain well. Heat 2 tablespoons of oil in a saucepan and sauté the shallot and garlic until translucent. Add the celery and leek, sauté briefly, then add the chickpeas and top up with the stock. Simmer over medium heat for about 20 minutes. In the meantime, wash the chard, remove the leaves, and cut the tough stems and leaves into strips. Roughly blend the soup with an immersion blender, leaving some of the chickpeas intact. Stir in the chard and let it stand for a few minutes. Season to taste with salt and pepper. Ladle into bowls and drizzle with a little olive oil for decoration. Tip: You can also use spinach instead of chard.