Serves 4-6

Ingredients:

1 lb dried chickpeas- high quality from Umbria is best

1 tsp baking soda 

3 Rosemary sprigs plus 1 tbsp finely chopped 

3 garlic cloves 

Large onion, diced 

1 Lemon, juiced and zested

1 quart homemade vegetable stock 

Parm rind (omit for vegan) 

Method:

Rinse chickpeas.  Cover with cold water and baking soda and let sit over night in a pot.  

When ready to cook transfer the chickpeas and their soaking liquid to stove top and add rosemary sprig, parm rind if using, and three crushed garlic cloves.  There should be about 2 inches of water covering the chickpeas, if not add water.  Bring to a boil then reduce heat to a gentle simmer until chickpeas are softened but not fully cooked. (30 min to an hour depending how fresh your chickpeas are).  Skim foam off top occasionally.  

In a separate skillet cook onions in two tablespoons olive oil until golden.  Set aside.   

Transfer about 3/4 of the chickpeas with their broth to a blender.  Blend until smooth.  Put back into pot and add the onions, a tablespoon of chopped rosemary and lemon zest.  Season with salt and pepper.  Add some of the vegetable stock until desired consistency is reached and then bring back to a simmer.  I add anywhere from half to 1 quart of stock.

Simmer for 30 min or until chickpeas are super tender and flavors are melded.  Add fresh lemon juice, black pepper and a drizzle of good quality olive oil to serve.