Summer Vegetable Soup with Chickpeas

This soup is a great way to use up any leftover produce and is packed full of flavor!

1 serving of chickpeas
1 serving of vegetables (ex: carrot, zucchini, celery, beans)
1/2 chopped tomato
1 Tbsp. chopped onion
1/2 garlic clove
1 ¾ cup (400 ml) vegetable stock
Marjoram (can substitute oregano)
Bay leaf 
Fresh chives
Salt and pepper

Soak the chickpeas overnight by placing them in a bowl and covering with water. The next day, drain the excess water and add the soaked chickpeas to a pot. Add 4 cups (1L) of cold water. Bring to the boil, then cover and cook over low heat for about an hour until the chickpeas are soft. In the meantime, wash, clean or peel the vegetables. Cut carrots, zucchini, and celery into thin slices. Peel the onion and garlic and dice finely. 

Cook the onion and garlic over medium heat in a large pot until translucent. Add the broth and then bring the mixture to the boil. Add the vegetables to the broth one after the other and bring everything to the boil again. Add marjoram and bay leaf, salt, and pepper. Cover the soup and let it cook for about 10 minutes over low heat. Drain the chickpeas and then add them to the soup along with the tomatoes. Simmer the soup on low for another 5 minutes. Wash the chives, shake dry and cut into fine rolls. Sprinkle the soup with chives. Enjoy!

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