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4
Easy
15 min
Published 1997
Canned chick-peas are an under-rated storecupboard standby. Drained and puréed with lemon juice and garlic, they become hummus; dressed with vinaigrette they make a filling salad, and they are a tasty addition to curries, casseroles and stir-fries.
In Spain and Portugal, chick-peas are the key ingredient in a number of hearty soups. In this version, which is really a liquid hummus, I think it’s worth passing the soup through a sieve to give a silky-smooth finish before adding the fr