3 celery sticks
2 cloves of garlic
1 chickpea can
Parmigiano cheese for serving
Chop the onion, garlic, celery and tomatoes. In a pan heat up the oil and roast the onion. Add tomatoes, celery and parsley. After few minutes add garlic. Let it simmer for about 10 minutes.
Add the chickpea water and half of the chickpeas, 300ml water with vegetable stock. Bring to the boil and boil for about 5 minutes. Blitz the soup. Add salt, pepper, oregano or basil and the other half of chickpeas. Leave to cook another five minutes for the last time.
Serve with the Parmigiano cheese and toasted white bread.