Instructions

1. Finely chop the onion.
2. Heat a spoonful of olive oil in a frying pan and gently sauté the onion.
3. Drain the chickpeas, add to the onion, then pour over the stock. Cook for 10 minutes.
4. Meanwhile, squeeze out the flesh of the garlic and chop the herbs of your choice.
5. Drain the chickpeas through a sieve, reserving some for stock.
6. Put the chickpeas into a bowl, and mash roughly with a fork, adding some of the stock to achieve your desired consistency Add the garlic and herbs, season with salt and pepper and combine well.
7. Serve warm.