1 x 400g tin of chickpeas, drained and rinsed
Sea salt and freshly ground black pepper
1 onion, peeled and roughly chopped
1 clove of garlic, peeled and roughly chopped
1 carrot, peeled and roughly chopped
1 litre of chicken or vegetable stock (I use half and half)
Zest and juice of 1 lemon
Roasted chickpeas (optional)
A pinch of chilli flakes (optional)
Chopped fresh parsley
Step 1In a large non-stick saucepan, sauté the onions and garlic in about 1 tbsp of olive oil for 10-15 minutes, until soft. Do not let them brown.
Step 2Add the carrots and cook for a further 5-10 minutes, stirring occasionally to prevent the vegetables catching. Add a little water if needed.
Step 3Add the chickpeas, mix well, then pour over the stock. Bring to the boil, then reduce to a simmer for 10 minutes.
Step 4Add the lemon zest and juice, and blend until smooth – either cool for 10-15 minutes and blend with a stick blender, or cool completely if using a blender or food processor.
Step 5Reheat gently or cool before serving as desired. Serve sprinkled with the roasted chickpeas, chilli flakes, if using, and chopped parsley.