Chickpea Soup

The previous evening place the chickpeas in plenty of water and allow them to soak and soften.

The following morning, rinse them well, rubbing them gently to loosen their skins.

Place them in a lidded clay casserole dish.

Add the chopped onion, olive oil, the bay leaf and season with salt and pepper.

Fill the pot with water. It is very important to enough, so that chickpeas are entirely covered by water.

Place the lid on the pot and cook at low heat for approximately six hours.

When ready, add some fresh lemon juice to the soup for extra flavour and serve.