Instructions

1. Chop the onion/leek, garlic and carrot.
2. Heat the oil in a large pot and gently sauté the chopped vegetables for 8 minutes ( under cover, over low heat).
3. Meanwhile tear the broccoli florets off the stem, and chop the stem. Add these to the pan and cook for another couple of minutes.
4. Add the stock, bring to the boil and gently simmer for about 10-15 minutes, until the vegetables are tender, then add two-third of the drained chickpeas.
5. Using a stick blender, blitz the soup until smooth and velvety, then add the remaining chickpeas.
6. Reheat the soup, adding more stock if it’s too thick, then serve with a dash of cider vinegar and some chilli flakes scattered on top.