1 tin chickpeas (about 400g)
1 white onion
2 to 3 tablespoons olive oil
1 tablespoon soya sauce
1 veggie cube stock or equivalent
1 clove garlic
a pinch powdered ginger (can use fresh if u like)
dried herbs de provence or sage
Slice the onion and carrot thinly, place in a sauce pan with the olive oil and wait until the onions have gone golden.
At this point add the clove of garlic and the chickpeas, give it a good stir and cover with water. Add your veggie cube (or liquid stock omitting the water), pinch of ginger, parsley and herbs.
Boil for about half an hour, add the tablespoon of soya sauce and liquidize :)