SUMMER SOUP WITH ZUCCHINI, LEEKS AND CHICKPEAS

2 zucchini, sliced

1 leek, sliced

400 g chickpeas, aready cooked

Fresh basil, a few leaves, sliced

Salt

Pepper

Water

 

In a pot boil the sliced zucchini and leeks with enough water to cover 3 cm over the vegetables. Season with salt and pepper. After 5 minutes add the chickpeas and continue to cook for another 5 minutes. Before serving add the basil. Serve lukewarm.

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