Carrot and zucchini soup with chickpeas

Chop the garlic and the onion very finely and, in the pot where we are going to make the soup, fry them with the olive oil.

In the meantime, peel the carrot and chop it into small pieces along with the zucchini and celery.

Once the onion is golden brown, add the chopped vegetables and sauté for approximately 5 minutes, adding a pinch of salt.

Put half of the chickpeas in the blender together with the chicken broth and blend.

We add this crushed mixture to the pot together with the glass of water. Stir to mix everything well. We raise the fire until it boils.

When it boils add the rest of the chickpeas. Lower the heat and let it cook for 15-20 minutes. Add salt if necessary and that's it!

Notes: - The amounts of liquid will depend on the amount of vegetables. My zucchini and carrots were enoooo huge and I had to add more broth and water. - The recipe is for about 2 servings, but in my case it was 4 because the vegetables were very large. - Instead of using 1 glass of broth and 1 glass of water you can use 2 glasses of water. - The amount of salt in ingredients I put it to eye, it would be a pinch and try later to rectify, since it is not the same to use a broth low in salt that a normal one.