SUMMER SOUP WITH ZUCCHINI, LEEKS AND CHICKPEAS
2 zucchini, sliced
1 leek, sliced
400 g chickpeas, aready cooked
Fresh basil, a few leaves, sliced
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.