Ingredients

serve 4-6

1/2 chhickpea soaked overnight

1 small onion quatered

3 garlic cloves

2 tablespoon olive oil

5 cup vegetable , stock of 1

1/2 lemon for garish

Salt and Pepper

Draain the chickpeas , rinse in cold water , in cold water and drain again

Put and drain . put them again

Put them in a saucepan of fresh , bring to the boil , boil rapidly

for 10 minutes then simmer for 11/2 hours until just tender .

Put the onion , garlic and parsley in a food processor or blender

and blend until finely chopped .

Heat the oil in a large saucepan and cook for 20 minutes or until chickpeasand really tender .

Allow the soup to cool a little part- puree in a food processor or blender or mash it with a fork .

So that it retains 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 season season as necessary and heat through . sieve the soup topped with black pepper .

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