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2 tbsp olive oil

15g/1oz butter

1 onion, chopped

1 medium-sized potato, peeled and cubed

400g can chickpeas, drained and rinsed

860ml/1½ pints chicken stock


 


AND THIS IS WHAT YOU DO…………..

 

1. Heat the olive oil in a large saucepan and add the butter.When melted, add the onion and potato.Cook slowly, without colouring, for 15 minutes.
   
   
2. Add the chicken stock and chickpeas, season and continue to simmer until the potatoes are soft.
   
   
3. Whizz the soup in a blender until smooth and return to the rinsed out saucepan.Add the zest and juice of the lemons.
   
   
4. Adjust seasoning
   
   
5. Serve in warm soup bowls
   
   
6. Sprinkle with fresh coriander or parsley, or you could use Za'atar and Toasted Pumpkin Seeds.