Chickpea Soup and Nutty Bread

this is essentially the same two recipes as the chickpea soup on 6 January 2020 and the Nutty Bread on 11 December 2019 which I have copied here with minor alterations but in the order that they were prepared this day
recipe for Chickpea Soup in italics

500g Ciabatta Bread Mix
15ml Sunflower Oil
250ml warm water
200g Chestnut Puree eg Merchant Gourmet
a generous amount of nutmeg(gr) pepper(gr)and ground cinnamon but not too much
30ml Sunflower Oil
semolina for rolling and dusting

195g tinned Chickpeas
40g crunchy Peanut Butter
pinch pepper(gr)
120g Carrots sliced into small thin wedges
200g Fennel sliced very thinly
130g Onion sliced very thinly
2 Bay leaves
300g Courgettes, sliced quite thinly (I had 400g so used those but the 300g was better proportion to Carrot)
140g Carrots, sliced quite thinly
1 tsp mixed herbs
1/2 tsp tarragon
30ml Sunflower Oil

Following more or less instructions on pack
Mixed Bread in bowl with 250ml lukewarm water (knead 5min)
Added 15ml Sunflower Oil (knead 1min)
Placed on surface with semolina, pressed into about 15 x 30 cm shape
Rested 10min

SOUP BASE (about 65min)
Added 15ml Sunflower Oil to a large pan and added the 120g Carrot, 200g Fennel and 130g Onion to this as they were being prepared
Stirred and cooked for 20min then added 300ml hot water, the Bay leaves and covered with a lid
Continued to simmer while preparing and cooking the other ingredients (about 65min in total)

Preheated oven to 190°C for the Chickpeas

Placed the ground nutmeg and pepper into small frypan and dry roasted for just a minute to release aroma
Stirred in the cinnamon off the heat
Stirred in the 30ml Sunflower Oil and thoroughly mixed in the Chestnut Puree

Spread this Chestnut mixture on the Bread but kept it like a sausage in the centre
Rolled the Bread around this, into a long sausage shape and cut the Roll into 10 even sized pieces

Placed each, cut side up, on greased tray, dusted the Bread with Semolina
Rested in warm place covered with cling film (25 – 30 min)

BAKED CHICKPEAS (20min)
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

COURGETTES CARROTS (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

After taking out the Chickpeas increased the oven temperature to 210°C for the Bread
After the resting period baked the Bread 20min

At the end of cooking the Soup Base, added the baked Chickpeas to it 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

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

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