5-6 black pepper grains
1 allspice berry
2 carrots
a piece of celery
a piece of leek
5-6 potatoes
400g canned chickpea
1/2 tin of chopped tomatoes
salt
1 teaspoon sweet pepper
1 teaspoons dried oregano
1 tablespoon olive oil
fresh parsley
Instructions:
Add bay leaf, black pepper and allspice grains to water boiled in a pot. Grate the carrots and celery on the large holes of a box grater or using a food processor's grating attachment. Slice the leek. Add the veggies to the boiling water and cook for about 5 minutes. Peel potatoes and cut them into cubes. Add the potatoes to the soup and cook unit tender. Then add tomatoes, chickpea, a tablespoon of olive oil and spices. Cover and cook over low heat for about 6-8 minutes, stirring occasionally. Serve with fresh parsley.
