Difficulty: 

Prep Time:  10-15 minutes

Cooking Time:  2 hours or 10 minutes

1 ½ cups (250g)     Cooked chickpeas

                             (for dried, soak overnight then cook 2 hours in chicken broth)

7 each                   Sundried Tomatoes

½ cup (125 g)        Chicken Stock

1/8 tsp.                  Sea Salt
6 drops                 Tabasco

2 tsp.                    Lemon juice

½ cup                   EVO

1/8 tsp.                 Esplette

Technique:

•Heat sundried tomatoes in chicken stock for 5-6 minutes until tomatoes are soft. 

•Add chickpeas and plumped tomatoes to blender and puree thoroughly with salt, esplette, and Tabasco. 
•Stream in hot stock while blending on low.  Add lemon juice.

•Slowly stream in EVO, season with salt & white pepper to taste.

•Garnish with chopped parsley and esplette.