1. Heat the oil, add the onion and saute gently, then add the garlic and bay leaf and cook for a further 5 minutes. Drain the chickpeas and add to the pan together with the stock, bring to the boil and simmer for 1 1/2 hours, or until the chickpeas are tender. Add the sweetcorn, tamari and seasoning. 2. Leave to cool slightly, remove bay leaf and pur?e in a food proccssor or blender. Serve with mozzarella cro?tons (see below for recipe).
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|Serving Size: 1 Serving (1550g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 63 (36%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 4861mg||168 %|
|Potassium 194.4mg||5 %|
|Total Carbohydrate 28.3g||8 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 26.1g|
|Protein 1.7g||2 %|
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Calories per serving: 177
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