Ingredients
1 large onion finely chopped
2 cloves of garlic chopped
2-3 tins of chickpeas
2 bay leaves
A few grinds of black pepper
1/4 cup good quality EVOO
A carrot and a stick of celery finely chopped in little cubes (ideally smaller than your chickpeas)
About a cup of good quality stock (use your judgement here)
About ½ Tablespoon of flour
A good quality finishing EVOO
Juice of a fresh lemon
Salt
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Method
1. Lightly fry the onions and garlic until translucent in a heavy based casserole pan with about 2 tbsp EVOO.
2. Add carrot and celery, and chickpeas stir, add the bay leaves, pepper (add salt later), and the rest of the ingredients except the flour and lemon juice.
3. Turn down to a low heat, cover and slowly cook until you have thick stew like consistency and the chickpeas are soft but not mushy (about 20 mins).
4. Finally add the flour and allow the sauce to thicken up (note you are aiming for a stew not a soup). At the last minute add lemon juice to taste (I like it lemony so usually use the juice of a whole lemon), and salt to taste.
Note: Depending on the brand of your chickpeas you may not need any salt.
Finish with a good drizzle of quality EVOO and serve or with crumbled feta, chopped parsley and crusty bread if you want to pimp it up.