500 gr. dried chickpeas
1 large onion
5 peeled fresh tomatoes or 10 cherry tomatoes with peel
Wash the chickpeas and put them in plenty of water and let stand overnight. In a pan with half a cup of olive oil, saute the chopped onion, peeled tomatoes, celery cut into small pieces, a pinch of red pepper.
Add salt and pepper and cook for a few minutes.
Transfer the chickpeas with their water in the pan, adding more water if it is not enough and let them boil over a medium flame for about 2 hours.
Halfway through cooking, add the carrots, peeled and chopped into large chunks. When the chickpeas are cooked, take 2 ladles and using the blender will give a creamy texture to the soup.
You can shorten the cooking time using the pressure cooker will serve 40/50 minutes.