Portuguese Chickpea and Watercress Soup

1. In a pot, add the chopped onion, garlic, and squash.
2. Add half of the chickpeas, cover with water, season with salt, and drizzle with a bit of olive oil.
3. Bring to a boil and cook until the vegetables are tender.
4. While the vegetables cook, wash and trim the watercress.
5. Add a bit more water, the rest of the chickpeas, the watercress, and a handful of elbow pasta to the pot.
6. Simmer until the pasta is cooked.
7. Taste and adjust seasoning if needed.
8. Serve hot.

Recipe & Photo Credit: Receitas da Tia Idalina