Chickpeas and Chard Soup
Peel shallot and garlic and chop finely. Rinse and dry celery and leek, dice finely.
Rinse chickpeas in a colander and drain well.
Heat oil in a saucepan and saute shallot and garlic until translucent. Add celery and leek and saute briefly, add chickpeas and broth. Simmer for about 20 minutes on meduim heat.
Rinse and shake dry chard, separate leaves. Cut hard stalks and leaves into thin strips.
Puree soup coarsely (some chickpeas should remain whole) and add chard. Heat through and season with salt and pepper. Pour into bowls and serve.