Lindsey Bareham
Attend an evening with Andre Agassi
Serves 4
Prep: 10 min
Cook: 10 min
Served with a splosh of your best olive oil, triangular croutons and lemon wedges, no-one will know it comes from a can.
2 x 400g can chickpeas
2 large, roughly chopped garlic cloves
6 tbsp olive oil
2 tbsp lemon juice
2 chicken stock cubes
2 tbsp chopped mint
2 tbsp chopped flat leaf parsley
1 lemon cut into wedges
Method
Drain the liquid from the chickpea can into a measuring jug and make up the amount to 900ml. Puree this liquid with the chickpeas, garlic, olive oil and lemon juice (probably in two batches). Tip into a saucepan, heat through with 2 crumbled chicken stock cubes, stirring to dissolve, and season with salt and pepper to taste. Stir in the herbs and serve with a lemon wedge.
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