Serves 6

Ingredients

800g of dried chickpeas or tinned
1.5kg of onion squash
500g of potatoes
8 tins of tomatoes
6 cloves of garlic
2 red chillis
1 head of celery with leaves
sea salt
black pepper
extra virgin olive oil

Method:

Peel the potatoes and cut into quarters.
Drain the tomatoes of their juice and remove any hard cores.
Wash the pumpkin skin well and remove the seeds and cut into 2cm pieces.
Cut the celery into 2 cm pieces.
Use a thick bottomed pan add the chickpeas and just cover with water, bring to a gentle
simmer then add the potato, pumpkin, tomato, chilli and salt and cook until the vegetables
are soft. Make sure the water just covers the vegetables during the cooking.
Mash using a fork or slotted spoon to combine into a very thick soup.
Serve with olive oil.