December Soup with Chickpeas

Parsnips wash, peel and cut into small cubes. Alternatively, parsley root or carrot and celery in half parts can be used.

Soak the chickpeas for at least 24 hours. Then roast them briefly in a frying pan and then cover with water and simmer on low heat for 1 1/2 hours until softened.

In the meantime, sauté onion in oil until soft, add parsnip, sweet bell pepper and celery, sauté a little. Add tomatoes and garlic, gently toss until everything is soft together.

Add the drained, cooked chickpeas, cover with chicken broth, bring to a boil, season with salt and simmer gently for 15 to 20 min.

Serve with grated parmesan cheese.

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