Vegetable and chickpea soup

• 1 cup dried chickpeas
• 1 leek
• 2 tbsp olive oil
• 1 large sprig of thyme
• 1 stick of celery, chopped
• 1 cup each, chopped: carrot, turnip, zucchini
• 1 litre vegetable or chicken broth
• Salt to taste
• ½ tsp each: Herbs de Provence, ground black pepper
• FOR TOMATO PESTO
• 2 large tomatoes
• 1 clove of garlic
• finely chopped
• ¼ cup each: grated parmesan, finely chopped
• fresh basil
• 2 tbsp white wine
• vinegar

Set chickpeas program no.3, texture nutri+ (automatic cooking time). Set program to serve 2 people. Put 1 cup of chickpeas in soaking basket set over multicook inner bowl. Soak and cook with the quantity of water indicated on the screen. Once chickpeas are soft at the end of the cooking program, transfer them to a bowl along with any residual liquid from cooking. Set aside. Wipe down multicook & grains inner bowl for using again in recipe. Wash the leek and cut the white part into quarters length ways, then thinly slice the leek. Add the olive oil to multicook inner bowl. Put on browning program no.12, 160°C, and wait 2 minutes for oil to warm up. Add thyme sprig, leeks, celery, carrot, turnip and zucchini and brown uncovered for 5 minutes. Add broth, salt, pepper and Herbs de Provence. Set to soup program no.15 for 40 minutes and begin cooking. Meanwhile, remove the tomato skins by plunging into boiling water for 30 seconds, then plunging into cold water. Deseed the tomatoes, cut into small cubes, add the finely chopped garlic, grated parmesan and chopped basil. Mix everything together well with a pinch of salt. Set aside. To serve: Remove thyme sprig from soup, stir in the chickpeas and whisk for a few seconds while adding the pesto Enjoy!