Chickpea and chard soup

Ingredients for 4 people:

250 g dried chickpeas
600 g chard
1 celery coast
2 tablespoons extra virgin olive oil
salt.

Put the chickpeas to soak the night before.
In the morning, cook the chickpeas in plenty of water together with the celery cut into small pieces for about an hour.

Cut the chard into small pieces and blanch in slightly salted boiling water for about 10-20 minutes.
Drain and squeeze the chard, keeping aside the cooking water.

Remove most of the cooking water from the chickpeas and add the chard in the same pot.
Cook for 20 minutes, mixing everything together, if necessary, adding a bit of chard water (depending on preference).

Serve and add the extra virgin olive oil.

Composition
Accompagnabdo this dish with croutons of fired bread becomes an excellent single dish.