Catalan chickpea xamfaina

Ingredients

• 250 g of chickpeas, soaked overnight
• One small head of cauliflower
• 1 medium eggplant
• 500 g of tomato blackberries
• 400 g of fresh mushrooms
• 1 small onion
• 2 cloves of garlic
• 1 confit bell pepper
• 200 ml of olive oil
• salt
• 2 litres of water

Cook the soaked chickpeas in salted water with a drizzle of oil.

Aside from that, heat the oil in a pan and sauté the onion, eggplant, tomatoes, garlic (all peeled and chopped), as well as the mushrooms, cauliflower, and bell pepper, simply chopped. Add a pinch of salt, and once everything is softened, add the chickpea mixture to the pan without stopping the cooking process.

Serve the soup when everything is ready.