You can also use canned chickpeas
80 g of dried chickpeas or 200 grams of canned chickpeas to the natural
200 g pumpkin flesh
1 onion, 1 carrot, 1/2 celeriac
2 cloves of garlic
800 ml of water
1/2 cuchiaio salt
Boil the chickpeas in a saucepan (after having soaked the night before), with the carrot, onion, celery and squash in salted water.
When cooked, blend well. Cook the garlic and rosemary and pour in the cream of chickpea and pumpkin.
Serve garnished with chopped parsley or crispy bacon.
Eating is one of the four goals of life … what are the other three, no one ever knew