Sunday Oct 15, 2006
Serves 1 Preparation time less than 30 mins Cooking time less than 10 mins

Ingredients
110g/4oz drained chickpeas
290ml/½ pint chicken stock
2 tbsp chopped mixed fresh herbs e.g coriander, flat-leaf parsley, chives
salt and freshly ground black pepper

Method
1. In a small saucepan, bring the chickpeas and stock to the boil for 3-4 minutes.
2. Stir in the herbs and season.
3. Liquidise until smooth and serve.

Source: BBC