ingredients , serve 4-6

one and one half dried chickpea soaked overnight

1 small onion quatered

3 garlic cloves

3/4 cup parsley

2 tablespoon olive oil

5 cups vegetable stock of 1/2 lemon

salt and pepper

Method

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

Put the onion garlic and parsley in a food processor or blender and blend until finely chopped . Heat the oilin a large saucepan and cook for 20 minutes or until the chichpea are really tender .

Allow the soup to cool a little then part – puree it in a food processor or blender or mash it with a fork so that it remains plenty of texture . cover and chill until required .

when ready to serve , pour the soup into a clean pan , add the lemon juice adjust the seasoning as necessary and heat through .

Serve the soup into a clean pan add the lemon juice adjustthe season as necessaryand heat through . serve the soup topped with grated lemon zest and cracked black pepper .

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