Pinzimonio di ceci (chickpeas)

Serve 8 people

• 250 g. tinned chikpeas
• 40 ml vegetable broth
• 1 yellow pepper
• 1 red pepper
• 3 carrots
• 3 celeries
• 1/2 glass olive oil
• lemon juice
• tabasco
• worcester sauce
• salt and pepper

Blend the chickpeas with the vegetable stock (you can prepare it with a stock cube) and olive oil. Flavour the mixture with salt, pepper, lemon juice, a sprinkle of tabasco, worcester sauce and  pour it into 8 small glasses. Cut the vegetables into sticks and put them  into the glasses in bunches.

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