Chickpea puree with whole wheat croutons

Ingredients:

• 120 g dried chickpeas
• 200 g whole wheat bread
• vegetable broth
• 1 small onion
• 1 sprig of rosemary
• extra virgin olive oil
• salt and pepper to taste

Difficulty: easy
Preparation time: 3-4 hours

Preparation
Put the dried chickpeas in a large pot full of cold water the night before you intend to cook them, then drain, boil them in fresh water and blend them along with a few ladles of vegetable broth and a spring onion. Pour the blended mixture into a pot, add the sprig of rosemary and bring to a boil. Let boil for 5 minutes.
Serve the chickpea puree in soup bowls, topped with toasted whole wheat croutons and a drizzle of olive oil. Add salt and pepper to taste.