Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 6 cups (3 litres) chicken stock (, low sodium)
  • 3.5 lbs (4 cans/1.6 kg) cooked chickpeas (, canned)
  • 1/2 lemon juice
  • 2 sprigs rosemary
  • 6 cloves garlic (, chopped)
  • salt and pepper

Instruction

  • Finely chop the garlic and add to a large pot with the rosemary and 1 tbsp of olive oil. Fry the garlic until it starts to take on colour but not browned.
  • Add the chickpeas, stock with a pinch of salt and pepper and bring to a boil. Turn down to a simmer and simmer gently for 15 minutes.
  • Remove the sprigs of rosemary and set aside. Using a hand-held blender blitz the soup to a smooth consistency then add the lemon juice. Adjust the thickness by adding extra water or stock to your liking.
  • Add extra seasoning if required, serve with crusty bread and a drizzle of olive oil.