Step 1

Finely chop the garlic and add to a large pot with the rosemary and 1 tbsp of olive oil. Fry the garlic until it starts to take on colour but not browned.

Step 2

Add the chickpeas, stock with a pinch of salt and pepper and bring to a boil. Turn down to a simmer and simmer gently for 15 minutes.

Step 3

Remove the sprigs of rosemary and set aside. Using a hand-held blender blitz the soup to a smooth consistency then add the lemon juice. Adjust the thickness by adding extra water or stock to your liking.

Step 4

Add extra seasoning if required, serve with crusty bread and a drizzle of olive oil.