Ingredients: 850 g tinned chickpeas 2-4 cloves of garlic, chopped 7 tbsp olive oil juice of 1 lemon hot pimenton (paprika) or cayenne pepper 4 tbsp fresh mint and parsley, chopped salt and ground black pepper
Directions:Drain the chickpeas, reserving the liquid. Use the liquid and added water to make up 900 ml. Put the chickpeas, liquid, oil, garlic and lemon juice in a blender and whiz until smooth. Now pour the soup into a pan, add the salt, pepper and pimenton or cayenne, and stir in most of the chopped herbs. Heat the soup to very hot for a few minutes, remove from the heat, check seasoning and stir in the remaining herbs. |