To prepare the chickpea and pumpkin soup, start by soaking the chickpeas for at least 12 hours. Clean the pumpkin and cut it into small cubes, you'll need a total of 550 g of pulp.
Clean the leek as well, then slice the white part into rounds. Finally, place the sage and rosemary on one of the green leek leaves and secure with twine. Heat a bit of olive oil in a large pot, add the leek and sauté for 2-3 minutes, then add the drained and rinsed chickpeas.
Also, add the pumpkin and mix well. Finally, add the bundle of herbs. Cover everything with hot water and bring to a boil, then cover with a lid and cook for at least 90 minutes. After this time, check the chickpea's doneness, then remove the aromatic herbs and adjust the salt and pepper to taste. Your chickpea and pumpkin soup is ready to be served hot!
