Ingredients:

Preparation 15 minutes.

Cooking time 2 hours.

Serve 4-6 persons.

One and one half driied chichpea soaked overnight

1small onion , quartered

3  garlic cloves

¾ parsley

2 tablespoon olive oil

5 cups vegetable stock of ½ lemon

Salt and pepper

Method

Drain the chickpeas soaked overnight in cold water and drain again.  Put them in a saucepan of fresh water, bring to the boil , boil rapidly for 10 minutes then simmer for one and one half hours until just tender .

Put the onion, garlic and parsley in a food processor, or blender until finely chopped.   Heat the oil in a saucepan until cook for 20 minutes or until the chichpeas are really tender .

Allow the soup to cool a little, then mash it with a fork so it retains plenty of texture . cover and chill until required. 

When ready pour the soup into a clean pan , add the lemon juice adjust the season as necessary with salt and pepper and leave it hot until served .

Serve the soup topped with grated lemon zest. Serve hot.

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