Chickpea Purée

• dry chickpeas500g g
• fennel seeds↗1 tsp tsp
• banana shallot1

  cut lengthwise in half

• red chilli↗1

  seedless, cut lengthwise in half

• rosemary↗2

  sprigs

• bay leaf↗2
• white wine↗250ml ml
• vegetable broth↗1.3l l

  (we used Marigold broth)

• extra virgin olive oil↗

  for serving

Step-by-step instructions

1. 1

   In a large bowl cover the chickpeas with cold water and soak overnight. The next day drain the water and rinse thoroughly.

2. 2

   Transfer the chickpeas to a large pot with all other ingredients except the olive oil. Bring to a boil, then reduce heat and simmer for 1 hour to 1 hour 10 minutes, until the chickpeas are tender but not falling apart.

3. 3

   Remove the bay leaves and rosemary sprigs. Working in batches, blend the chickpeas with the cooking liquid and the shallot until smooth.

4. 4

   If needed, warm the purée and serve it family‑style, drizzling generously with olive oil and sprinkling a little ground black pepper on top.