250g chick peas, soaked overnight
4 tbsp olive oil
1 medium onion, finely diced
2 cloves garlic, finely chopped
1 tbspn chopped flat leaf parsley
700ml vegetable stock
juice of 1/2 lemon
6 eggs - if you're serving 6 and want eggs
Cover the chickpeas with fresh water and bring to the boil in a large pan over a medium heat. Simmer gently for an hour till quite soft. Drain over a bowl and reserve 300ml of the cooking liquid.
Heat 2 tbspns of the olive oil in a pan an soften the onions and garlic. Transfer to a blender, add the parsley and 150ml of the stock and purée. Add the chickpeas with the reserved cooking liquid and purée again.
Return to a clean pan, add the rest of the stock, and simmer for ten minutes, stirring well. Season generously with salt, pepper and lemon juice.
Just before serving, heat the rest of the olive oil and fry the eggs. Pour the soup into bowls, and slip a fried egg into each bowl.
Provide good bread for dunking and mopping.
Sadly the whole bowl didn't quite live up to that initial frisson. The soup was indeed lovely, thick and comforting, but not really needing the egg.
Plan to have the rest for supper Friday night, with duck fat toast instead of eggs, just to be greedy.