Ingredients (serves 4-6):
- 2 tablespoons of olive oil
- 1 small onion – chopped
- 1 carrot – chopped
- 1 stalk celery – chopped
- 2 x 200g tins of chickpeas – drained and rinsed
- 6-8 cloves of garlic
- 1 teaspoon of dried rosemary
- 1 litre of vegetable stock
- Juice and zest from 1 lemon
- Salt and pepper to taste
- 1 tablespoon of dried parsley
Heat some oil in a large pan and add the onions, carrots and celery. Cook for 5-10 minutes, stirring regularly, until the carrot and celery soften slightly. Add the chickpeas, garlic, rosemary, half of the parsley and the vegetable stock and simmer for 20-30 minutes. Stir every so often. Season the soup to taste and then blend it until smooth. Return the soup to the pan and heat through. Add the lemon zest and juice and also the rest of the parsley. Season again if required and then serve up straight away with some crusty bread. Enjoy!
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