Squash and chickpea soup

• Ingredients: 200 g. chickpeas; 4 cloves; 2 onions; 2 tbsp star anise, 8 sprigs of parsley; 1 celery stick; 1 bayleaf; 500 g. peeled diced seedless squash; 1⁄2 tsp ground white pepper; 1⁄2 l. milk; 150 g. butter.

• Preparation: Steep the chickpeas in water for 24 hours. Rinse under the cold tap and put in a pot covered in water, bring to the boil and simmer for 45 minutes or until soft. Let them cool. Drain the ckickpeas, skin them by pinching the skin between your fingers, then reserve. Dig two cloves into each of the onions. Put the star anise powder into a muslin bag. Tie the parsley, celery and bayleaf into a bunch. Pour the diced squash, herbs, milk and star anise into a pot, adding salt and pepper to taste. Bring to the boil and simmer for 1 hour or until the squash is soft. Remove the onions, star anise and herbs. Make sure the cloves are still driven into the onions. Mash the hot squash into the milk while still hot. Pour the mixture into a clean saucepan, add the butter and melt. Heat the chickpeas in their cooking water, drain and add to the soup before serving.

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