Cream of hulled chickpeas

Ingredients for 4 people:

350 grams of chickpeas, 2 potatoes, 2 carrots, 2 cysts of celery, 1 shallot, extra virgin olive oil, rosemary, salt, black pepper.

Let the chickpeas rehydrate in a bowl with plenty of warm water for at least 8-12 hours. After this time drain, rinse and pour the chickpeas into a large saucepan. Then cover with warm water, adding the diced salt, potatoes, carrots and diced celery, the onion, rosemary and cook for about 1 hour. Once the chickpeas are cooked, remove a little water and set aside, blend everything until you get a cream that can possibly be diluted with water kept aside. Serve by adding extra virgin olive oil and pepper. Serve the cream with warm bruschetta seasoned with extra virgin olive oil.