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
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.