In this recipe, chickpeas are mixed with warm creamed potatoes and carrots. A dish prepared with simple and genuine ingredients, ideal for warming up autumn evenings.

Ingredients for 4 people
Chickpeas, 400g
White potatoes, 200 g
Carrots, 300 g
Vegetable stock, 500 ml
Parsley, a couple of sprigs
Salt, to taste
Leek, to taste
Extra virgin olive oil, to taste

Preparation
Start by preparing the chickpeas. Before cooking, the dried chickpeas must be soaked in water for at least 12 hours (warning: never soak for more than 24 hours). Change the water every 6 hours. Once the chickpeas have been soaked for long enough, drain and rinse with care. Boil in salted water for 2 hours, preferably over low heat to make them softer.
Now start preparing the cream. Sauté the leek and allow to soften.
Carefully wash and peel the potatoes and carrots, dice and add them to the sautéed leek. Cook over a low heat for 20 minutes adding a little vegetable stock every now and again. When the vegetables are cooked, add 200 g of the chickpeas prepared beforehand and blend using a hand-held blender. Pour in a little extra virgin olive oil and mix well. Add the remaining 100 g of chickpeas to the purée you have just prepared and stir over a low heat for a couple of minutes. Serve the purée while piping hot and decorate with the remaining 100 g of chickpeas and a little chopped parsley.