PORTIONS  : 6 portions

Ingredients

• 500g cooked chickpeas (1 cup dry chickpeas equals 2 cups of cooked chickpeas)
• 400g butternut squash diced
• 3 carrots diced
• 1 onion diced
• 3 potatoes diced
• 2 small diced tomatoes
• chopped parsley
• 1 peperoncini
• 150g pancetta diced
• Grated pecorino cheese
• Olive oil
• Bread crouton

Preparation

1. Soak the chickpeas in a bowl of cold water for 12 hours.
2. Drain the chickpeas and place them in a 4-liter pot. Add cold water and heat over medium heat.
3. When the water reaches a boil, add 2 garlic cloves, 1 small sprig of rosemary, 2 tablespoons of olive oil, and salt. Cover and let simmer until the chickpeas are cooked.
4. Drain the chickpeas, reserving the broth. Place the chickpeas in a bowl and cover them with a damp cloth to prevent drying out.
5. In a 28 cm granite casserole dish, add olive oil and sauté the onion and peperoncino for about 2-3 minutes. Add the carrots and cook for another 10 minutes.
   Add the chickpeas, butternut squash, chickpea broth, and potatoes. Cook for 30 minutes.
   Add the tomato and parsley and cook for 5 more minutes. When the vegetables are cooked, the soup is ready.
6. Fry the pancetta on its own until crispy. Serve with grilled crostini, crispy pancetta, and Pecorino cheese.
   Enjoy your meal!