Ingredients
30ml/2tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
1 bay leaf
175g/6oz chickpeas (soaked overnight)
1.2L/2pt vegetable stock
75g/3oz sweetcorn (cooked)
15ml/1tbsp tamari
salt & freshly ground black pepper
Method
1. Heat the oil, add the onion
and sauté gently, then add the
garlic and bay leaf and cook for a further 5 minutes.
Drain the chickpeas and add to the pan together with the stock, bring
to the
boil and simmer for 1½ hours, or until the chickpeas are tender.
Add the sweetcorn, tamari and seasoning.
2. Leave to cool slightly,
remove bay leaf and purée in a food
processor or blender.
Serve with mozzarella croûtons (see recipe link to the right).
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