Chickpea Soup From Pressure Cooker

Soak chickpeas in water overnight, covered.

The next day, peel the carrots from the peel and cut into slices.

Put chickpeas, carrots and 1 1/4 l water in pressure cooker, heat on 2nd ring, 10 minutes on minimum temperature, then turn off kitchen heat and leave closed stove for about 1 hour more.

Just before serving, open the cooking pot, add 1 teaspoon of salt and 1 dash of olive oil and serve the soup.

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