Chickpea Soup with Bread

individual portion
with the amount of water listed in the recipe this is really more baby food than soup

195g tinned Chickpeas
40g crunchy Peanut Butter
2 Rolls Nutty Bread (see Nutty Bread 11 Dec 2019) from frozen, thawed
100g Carrots sliced into small thin wedges
200g Fennel sliced very thinly
140g Onion sliced very thinly
1 Bay leaf
300g Courgettes, sliced quite thinly
140g Carrots, sliced quite thinly
1 tsp mixed herbs
1/2 tsp tarragon
30ml Sunflower Oil

SOUP BASE (about 45min)
Added 15ml Sunflower Oil to a large pan and added the 100g Carrot, 200g Fennel and 140g Onion to this as they were being prepared
Stirred and cooked for 15min then added 300ml hot water, the Bay leaf and covered with a lid
Continued to simmer while preparing and cooking the other ingredients (about 45min in total)

Preheated oven to 190°C
Mixed the Chickpeas with the Peanut Butter until sticking together, added pepper
Placed in 20cm tin lined with parchment paper loosely in a circle
Baked 20min

In medium large frypan with 15ml Sunflower Oil fried the Courgettes and Carrots separately for 20min
10min before the end added the mixed herbs and tarragon to the Courgettes

Placed the Nutty Bread, wrapped in foil, in the oven with the Chickpeas for the last 10min

At the end of cooking added the baked Chickpeas to the Soup Base and blended thoroughly with a hand blender
Put the sieve over a tall bowl, poured the Soup Base into the sieve and with a round ladle, like half a globe, pushed the Soup through the sieve until the solid stuff stayed stuck to the ladle

Placed the Sieved Soup back into the pan and added the fried Courgettes and Carrots
Blended again with hand blender but this time not so thoroughly
Reheated the Soup
Served with the Nutty Bread

difficult to estimate nutritional values because of the sieving which could probably be dispensed with if the Peanut Butter were smooth,
this is discounting any loss through sieving:

complete protein 12.6g
saturated fats 8.4g
14g uncompleted legume protein