200 g/7 oz chickpeas, soaked overnight in cold water to cover and drained
1 onion, sliced 2 tablespoons olive oil 1 clove garlic • 1 sprig fresh rosemary
4 bread slices, toasted 50 g/2 oz fontina cheese, grated salt and pepper


1.Place the chickpeas in a saucepan with 1.5 litres/2/2 pints cold water and the onion. Bring to the boil, cover and cook over a medium heat for 2 hours.
2.Transfer the mixture to a food processor and process to a purée. Heat the olive oil in a pan, add the garlic and rosemary and cook for a few minutes, then season with salt and pepper.
3.Remove and discard the garlic and rosemary and pour the flavoured oil on to the chickpea purée.
4.Ladle into individual flameproof soup plates, place the toast on top, sprinkle with the fontina and melt the cheese under a preheated grill.

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