Chickpea soup with squid

Ingredients for 6 servings:

Fresh rosemary and fresh sage 10 each

Bay leaf 2 pcs.

Canned chickpeas 800 g

Onion 1 head

Carrot 2 pcs.

Celery stalk 2 pcs.

Garlic 4 cloves

Parsley 20 g

Squid 600 g

Tomato paste 1 tsp.

Olive oil 100 ml.

Salt and ground black pepper to taste

Preparation:

1. Cut onion, carrot and celery into small pieces and without regard to the perfection of the shapes, fry in a deep dish for five minutes in olive oil. Throw rosemary and sage to the vegetables, add a couple of cloves of chopped garlic and tomato paste. Fry for three minutes, stirring and making sure that the fire is not strong. Otherwise, the garlic will burn, and the taste of the soup will acquire a shameful bitter tint.
2. Add a jar (400 g) of washed canned chickpeas. If you want the soup to have more body, add chicken or vegetable broth.
3. After twenty minutes, remove rosemary and sage from the pan, add roughly chopped parsley and turn the soup into a puree with an immersion blender. Add salt and pepper.
4. Cut the squid peeled from the films and bones into thin rings. Heat the olive oil in a frying pan along with two cloves of garlic and fry, without bringing the oil to a hysterical boil, the rings for two to three minutes.
5. Fill the soup with a second can of chickpeas so that the texture of whole peas plays well against the background of chickpea puree. Stir in the squid and serve.