Ingredients
- 1 cup dry chickpeas (soak overnight) or
- 2 cups cooked chickpeas (rinsed and drained)
- 1 bay leaf or 3cm kombu (sea vegetable) or a pinch of asafetida (hing)
- 1 tbsp extra virgin olive oil
- 1 cup onions, finely diced
- 2 cloves garlic, minced
- 1 tsp lemon zest
- 4 cups water, chicken stock or vegetable stock
- 2 cups mixed greens (either baby spinach, rocket, sorrel, or chicory)
- 2 tsp sea salt
- ¼ tsp freshly ground black pepper
- 2 tbsp torn basil leaves
- 3 tsp lemon juice
- lemon slices for garnish
Method
On the other hand, we also know that this loaded bean makes the most noise. Its potency is in keeping with its indestructibility and high-fibre content, which is capable of scrubbing clean the digestive system in one fell swoop.
Drain the soaked chickpeas and top with fresh water. Bring to a strong boil then drain the lot. Rinse the beans and again top with fresh water, adding the bay leaf, kombu or asafetida.
Bring to a boil and skim the scum as it rises. Boil for up to 40 minutes or until done, that is when chickpeas are soft, not al dente. Drain, retaining the cooking liquid.
Either puree in the food processor or mash with a potato masher, adding enough cooking liquid to create a smooth paste. (As an alternative, some or all of the chickpeas can be added whole, for a different texture.)
In a separate large pot, heat the olive oil and saute the onions and garlic until the onions are soft. Add the creamed chickpea paste together with the lemon zest.
Top with the water or stock and greens. Season with abundant salt and pepper and simmer on low for 5 minutes. Add more liquid if you like it thinner.
To serve
Take it off the heat, stir in the basil leaves and lemon juice and serve hot with slices of lemon and some grissini.
