Recipe: Chickpea Soup

Recipe progression

1 In a pot sweat covered for two minutes in olive oil, add the sliced onion, carrots, garlic then pour 2.5 liters of cold water and the drained and washed chickpeas, half of the sage leaves, the pinch of thyme flowers and pepper.

2 Cook for 3 hours very gently, salt only after the 2nd hour (otherwise the chickpeas would harden).

3 At the end of cooking blend for 30 seconds then pass through a chinois (strainer) and correct the seasoning.

4 Return to boil and add the lettuce leaves and the rest of the sage leaves finely sliced as thin as possible (chiffonade) bring back to boil and at this point incorporate your tablespoons of mustard and stir well

5 Serve with baguette bread croutons toasted in the oven with a touch of olive oil and a glass of well-chilled Bandol rosé for example