Ingredients:

• Chickpeas 1 cup
• 1.3 liters of water
• 2 Potatoes
• 1 Onion
• Carrots 50 g
• 1 bay leaf
• Vegetable oil 1 tablespoon
• Dried spices, greens and salt

Method of preparation:

• Bring the peas to a boil and cook until they swell
• Peel a squash, grate it and slice the carrots and onions. Put oil, and spices (turmeric, hot pepper) in the pan, add chopped onion-carrot and cook the vegetables until soft.
• When the peas are almost ready, add the sliced ​​potatoes, and salt to taste. Cook until the potatoes are well cooked.
• At the end of cooking, add the carrot, and onion to the chickpea soup, as well as fresh greens if needed.

Bon Appetit