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1 recommend using dried rather than canned chickpeas for this Spanish soup because the flavour depends on the quality of the few ingredients: chickpeas, fresh herbs, garlic and olive oil. The oil is used both in the soup and to fry the crispy croûtons.

SERVES 4

225g (8oz) dried chickpeas (high-quality, Spanish variety if possible)

2 garlic cloves, crushed

a handful of fresh mint, stalks removed

a small handful of parsley, stalks removed

6 tbsp olive oil

salt and freshly ground black pepper

2 large slices of bread, cut into cubes

Soak the chickpeas overnight in plenty of water, then drain, place in a large saucepan, cover generously with fresh water and simmer for about 1½ hours or until really tender. The time can vary, so go on cooking them until you can crush one easily between your fingers.

Drain the chickpeas and reserve the cooking liquid. Blend or process the chickpeas with 850ml (1½ pints) of their liquid (made up with extra water if necessary), the garlic, mint, parsley and half the olive oil until very smooth.

Season with salt and freshly ground black pepper and reheat gently. While this is happening, fry the bread cubes in the remaining olive oil until golden brown.

Serve the croûtons in a bowl for people to add immediately before eating.