Ingredients
225g/8 oz chickpeas
2 tblsp olive oil
1 onion, chopped finely
2 cloves garlic, chopped finely
1 tblsp mint leaves, finely chopped
700ml/1 1/4 pints chicken or beef stock
juice of 1/2 lemon
salt & pepper
6 eggs
Method
1. In a large saucepan cover the chickpeas with water, bring to the boil
2. Simmer gently for 1 hour until soft
3. Drain and conserve 275ml/1/2 pint of the chickpea water
4. Heat 2 tblsp of the olive oil and soften the onion and garlic
5. Transfer to a blender, add the mint leaves and 150ml/1/4 pint of the chicken/beef stock, purée
6. Add the chickpeas and the chickpea water, purée
7. Return to a large saucepan, add the rest of the stock and simmer for 5 mins, stirring occasionally
8. Season with salt & pepper and lemon juice
9. Fry the eggs
10. Slip a fried egg into each serving of soup
Serves : 6
Preparation time : 5 mins
Cooking time : 1 1/2 hours
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