16. Chick-pea soup a la ortolana

500 g dried chi-peas, 2 carrots, 1 onion, 2 celery sticks, 50 g sun-dried tomatoes, olive oil, salt, pepper

Soak the chick-peas in lukewarm water with a pinch of baking powder for al least 24 hours. Drain and wash in running water. Place in a casserole and cover with cold water. Meanwhile finely chop the onion, the celery and carrots and add it to the chick-peas. When half cooked, add the sun-dried tomatoes which will give the soup a very rich flavour. Season with salt and pepper and serve immediately adding a tablespoon of olive oil to each plate.