Onion and Chickpea Soup

Start by mincing the garlic and slicing the onion very thinly.

Drain the chickpeas and rinse under plenty of running water.

Heat the olive oil in a pan. Add the garlic and onion. Lightly fry over low heat, stirring occasionally.

After 6–7 minutes, add the chickpeas and lightly fry together with the other vegetables. Season with 2 pinches salt and stir in.

After 7–8 minutes, cover the contents of the pan with water (or broth). Pour in a little white wine or sherry and season with another pinch of salt. Cover with a lid, raise the heat a little, and let cook for 20–25 minutes. Next, check that the liquid has reduced and is tasty. Adjust the seasoning with salt if necessary and let cook a little longer if you prefer a thicker soup.

Serve in two bowls. Enjoy!