Cooking time

• If you have the time, use dried chickpeas. That’s much tastier. Soak them a day in advance and cook them for an hour the next day. Always skim off the white foam from the pan during cooking.
• For the soup, sauté the chopped onion in the olive oil. Let the onion fry gently, about 10 minutes. Then add the chopped garlic and a few minutes later the chopped carrot and celery. Let everything fry well with the lid half on the pan.
• Then add the chickpeas and about 1.5 liters of water. De kikkererwten moeten een paar centimeter onder water staan. Also add the stock cubes. Let everything cook slowly. After 20 minutes you can stir in the tahina. Squeeze the lemons and stir the juice into the soup. Don’t add all the juice at once. Taste for yourself if the ratio is good enough. It should taste fresh but not overpowering.
  Puree the soup with the immersion blender. See for yourself whether you need to add some water to make the soup have the right consistency. It should be velvety soft, not too thick, not too thin.
• Garnish with some good olive oil, a little smoked paprika and some flat-leaf parsley.