Ingredients for 6 persons:

  • 250 g dried chickpeas
  • 1 liter of vegetable stock
  • 300 g of potatoes
  • 3-4 tablespoons of grated Gruyère flakes
  • rosemary
  • 1 stick of celery
  • 2 spring onions
  • salt and pepper
  • Extra Virgin Olive Oil

Cost of Recipe: Total € 6.00

Soak the chickpeas in cold water for 12 hours.

Peel and dice the potatoes then dip them in cold water and let soak 15 minutes. Drain and dry well.

Chop the celery and onions, brown them in a little oil and then add the chickpeas and irregular parts of the potatoes.

Cover with boiling broth, add rosemary and cook until done. (in a pressure cooker about 20-30 minutes from time depending on the model).

Blend all the ingredients, add salt and pepper and a spoonfull of Gruyere, mix well to melt it.

Meanwhile cook the potatoes into cubes in a little oil . Put them on paper towels and season with salt.

Serve the cream  in bowls with the cheese, potatoes, a drizzle of olive oil and a grinding of fresh pepper.