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Soak the chickpeas 1 night in water.
Wash and cut the vegetables.
Heat the olive oil in a pan and fry the onion and leek.
Add the garlic and herbs and mix well.
Mix in the tomato puree and simmer for 2 minutes.
Add the peeled tomatoes and chickpeas and stir.
Add the water and the vegetable stock cubes and let the soup boil for 15 minutes.
Pour half of the soup into another pan and puree this part with a hand blender.
Put the mashed part back into the pan with the other part.
Add some lemon juice and season with black pepper.