INGREDIENTS(2-4 diners)

• 250 g courgette (with skin)
• 350 g broccoli (florets and peeled stalk)
• 250 ml vegetable stock or water
• White or black pepper to taste
• 30 ml extra virgin olive oil
• Salt to taste
• Black or white sesame seeds to decorate
• SPICED CHICKPEAS: 2 tablespoons of extra virgin olive oil, 200 g drained cooked chickpeas, Spices to taste, in this case, spicy curry powder, Salt to taste

PREPARATION

• Cut the zucchini into cubes of approximately 2 cm x 2 cm and steam with the broccoli florets and peeled and chopped stalk, for about 10 minutes. (They could also be cooked in a pot in the traditional way, but the steaming technique helps to better preserve the nutrients and vitamins). In either case, reserve the cooking water.
• Mash the cooked zucchini and broccoli with 250 ml of the cooking water, pepper, oil and salt to taste.
• Drain the chickpeas, dry as much as possible and sauté over medium heat with the oil, spices and salt for 5-6 minutes until golden brown (not crispy, but sautéed).

Do not overcook the vegetables, as in addition to better preserving the nutrients, the colour will be brighter.

Both the soup and chickpeas will last for 2-3 days in the refrigerator in an airtight container.