1 large white onion finely chopped
2 large garlic cloves finely chopped
2 tablespoons of cumin
14 ounces of canned chick peas
1 1/2 pints of chicken stock (or vegetable stock for vegetarians)
3/4 ounce of chopped cilantro
1 couple of drops of hot sauce
Juice of 1/2 lemon
Salt and pepper for seasoning
In a preheated large frying pan warm the olive oil and add the onion and garlic. Sautee for around 5 minutes until both are softened but not yet browned and then add the cumin, mixing it into the garlic and onion well.
Next, add the chick peas and the stock, season with salt and pepper and bring the pot to a boil. Reduce the soup to a simmer and allow it to cook gently for 10 minutes while all the flavors combine.
Remove from the heat and add the cilantro, use a hand blender to break down the chick peas. Keep blending the soup until it is smooth and free of lumps. Add in the hot sauce, lemon juice and as much salt and pepper as you like.
Serve in a bowl with a little drizzle of olive oil and some oyster crackers for a tasty appetizer.