Chickpea soup with bread croutons

Soften the chickpeas overnight in cold water. The next day cover the chickpeas with fresh water and cook for about 60 minutes until soft, then drain.

Strip the rosemary needles form the stalks and finely chop. Finely chop the garlic. Heat 2 tablespoons oil. Sweat the rosemary and garlic in the oil. Add the chickpeas, tomatoes, tomato puree and stock. Cook for 30 minutes. Puree some of the soup with a hand-held blender, if necessary thin with some water. Season with salt and pepper.

Cut the Emmentaler AOP into 1 cm cubes. Cut the sliced bread into larger cubes. Fry the bread cubes in the remainder of the oil until crispy. l

Pour the soup into bowls and scatter the cheese and bread cubes on top.

Tip: replace the dried chickpeas with 2 tins of cooked chickpeas.