1 stick celery
half bunch swiss chard
250 g dried chickpeas (soak overnight)
Gently fry chopped onion, carrot & celery in olive oil. Add swiss chard chopped quite finely and cubed potato, coat in oil mix & let sweat for a bit over low heat. Cover all the veg in water & bring to boil. Add half the chickpeas mashed (use a vegetable mouli if you have one), and the tomato puree and salt, cook for 30 minutes. Add in rest of the chickpeas whole, cook a further 5 minutes. Leave to sit for a couple of hours for flavours to fuse before serving warm with toast.