Chickpeas velouté

Soak the chickpeas overnight. Rinse them well and boil them together with the potatoes, keeping aside a little of their stock.

Sauté the leek and add the chickpeas with the potatoes, the stock or the water with the vegetable stock cube, season with salt and pepper and let it boil for a couple of minutes.

Then use a hand blender or pass it little by little from a blender and serve with raw olive oil, freshly ground pepper and croutons!