Squash soup & chickpeas by Laurent Mariotte

Ingredients

For 4 servings

• •100 g 100 g of naturally cooked chickpeas
• •200 g 200 g of fresh spinach
• •1 kg 1 kg pumpkin or pumpkin
• •1 c. à café 1 teaspoons of ground turmeric
• •1 c. à café 1 teaspoons of ground cumin
• •1 1/2 flat parsley boots
• •1 l 1 l vegetable broth
• •1 pincée 1 pinch of Espelette pepper
• •olive oil
• •salt and mill pepper

Method

1. 1.Wash the squash, skin it and cut it into big cubes (keep the skin for the potimarron). Squash the squash in a pan with oil and spices for 5 minutes. Pour the vegetable broth. Cover and cook for 25 minutes.
2. 2.Wash and peel the spinach and throw it in the casserole. Add rinsed and drained chickpeas. Cook for 1 to 2 more minutes. Season with salt, pepper and add the Espelette pepper.
3. 3.Spread the vegetables with their broth on four hollow plates and sprinkle the frayed parsley. Enjoy a warm taste.