Potato-chickpea sweet and sour soup

1. 

carrots 3.5 oz (100 g) • olive oil 3 tbsp • potatoes 14 oz (400 g)

Peel carrots and potatoes. Grate the carrots coarsely and fry on oil. Cut the potatoes into small cubes and add them to the carrots.

2. 

salt 1.5 tsp • water 1.05 quart (1000 ml)

Add salt and water. Cook until the potatoes are soft (15 minutes).

3. 

sterilized chickpeas 10.5 oz (300 g)

Add sterilized or pre-cooked chickpeas.

4. 

semi skimmed milk 1,5% 2.1 cup (500 ml) • all-purpose flour / plain flour 1.5 oz (40 g) • sugar granulated 2 tsp • vinegar 2 tbsp

Mix the flour in the milk and pour the mixture in the soup. Boil, sweeten and remove from the heat. Add vinegar to taste.

5. 

Add salt to taste, or sweeten or acidify the soup.