serves 4 (makes way too much I know but you'll have to halve or quarter it. I made the full quantity and it does serve four with a bowl and a half each!)
2 tablespoons extra virgin olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 tsps ground cumin
2 x 400g tins of chickpeas
1 and a half pints of veg stock
20g pack of fresh coriander chopped
juice of half a lemon
a few drops of tabasco sauce (i suppose a hot sauce would do)
salt and pepper
heat the oil in a pan and add onion and garlic, slow fry for 10mins without burning. stir in the cumin and leave cooking for a minute. Add the chickpeas and stock, bring to the boil and simmer for 10mins.
Add the coriander and use blender. Before serving add lemon juice and tabasco. Season and serve swirled with olive oil.
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