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CHICKPEA SOUP with MINT and GARLIC

 

CHICKPEA SOUP with MINT and GARLIC
 
 
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Ingredients:


2 x 400g/ 14 oz cans chickpea,

2 fat cloves of garlic roughly chopped,

6 tps olive oil,

2 tbsp lemon juice,

salt and pepper,

2 tbsp fresh mint leaves 

2 tbsp of parsley, all leaves finely chopped.

 
 
Preparation:

Drain the liquid from the chickpea can into a measuring jug and make up the amount to 900ml/ 1 and 1/2 pints. Purée the liquid with the chickpeas, garlic, olive oil and lemon juice and season to tast with salt and pepper.

Turn into a pan and stir in most of the mint and parsley. Heat through, taste and adjust the seasoning.
Serve garnished with the rest of the mint and parsley and, if liked, a swirl of olive oil, and triangular croutons (for which you also get the recipe too) and lemon wedges on the side.

 
 
Notes:
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