The chickpeas are usually skinned, but you may wish to keep the skins on to increase the fibre content.
250g dried chickpeas, soaked overnight, or 650g canned chickpeas, drained and rinsed
1.5 litre water
1 garlic clove
1 small-medium onion, chopped
1/2tsp saffron threads
1 tbsp of Casa dei Mezzo extra virgin olive oil
½ tsp ground or freshly grated root ginger
1 tsp salt, or to taste
Drain and rinse chickpeas. Put in a pan with the water and bring slowly to the boil,
skimming the surface as foam forms. Reduce the heat, cover and simmer for 2 hours, or until soft.
If using canned chickpeas, boil the water, then add the chickpeas with garlic and onion.
Add the garlic, onion, saffron and oil, and bring to the boil, then reduce the heat,
cover and simmer for 30-40 minutes.
Remove from the heat and stir in the ginger and salt. Transfer the mixture to a liquidizer
blender and whiz until smooth, or rub through a sieve. Serve hot, with lemon wedges.