This is without a doubt one of the simplest, most delicious soups I know. It’s called Spanish Chickpea Soup in my book The Trifle Bowl and Other Tales (pg 234) but I think this title sums it up instantly and very precisely. Describing it as liquid hummus gives you an idea of what to expect but it has a noticeable garlicky kick and the creamy, mealy chickpeas liquidize with a cappuccino finish, the flavours enriched with olive oil and sharpened with lemon juice. Enjoy it on its own or zizz it up with a garnish of crispy fried chorizo (see recently posted Potato Soup) and freshly chopped coriander, although masses of chopped mint and flat leaf parsley is the Spanish route.
Prep: 15 min
Cook: 15 min
2 x 400g tins chickpeas
3 large garlic cloves
6 tbsp fruity olive oil
1 large lemon
Drain the liquid from the chickpeas into a measuring jug and make the amount up to 900ml. Peel and coarselt chop the garlic. You will probably need to liquidize the soup in two or three batches and the mixture of chickpeas, liquid, garlic, 6 tbsp olive oil and 2 tbsp lemon juice, with ½ tsp salt and a generous seasoning of freshly grated black pepper, needs to blitz for several minutes until smooth and fluffy.
Pour into a pan and simmer for 5 or 6 minutes. Taste and adjust the seasoning with salt, pepper and lemon juice.