Chickpea soup

• 2½ tbsp olive oil
• 1 large onion, finely chopped
• 1 large potato, peeled & cubed
• 1 bay leaf
• 1 clove
• 250g chickpeas, soaked in water overnight & skins rubbed off
• sea salt & pepper
• ½ bunch silverbeet, washed
• ½ cup white rice

This soup has a creaminess that is quite addictive, but the consistency may be altered by changing the liquid levels. Once the chickpeas have soaked overnight, rub them together between your hands with two teaspoons of salt to remove the coarse skins. Cover the chickpeas with water and skim off the floating skins.

Heat the oil in a heavy-based pan and gently colour the onions. Add the potato, bay leaf, clove and chickpeas. Cover with water and cook for 15 minutes in a pressure cooker or simmer gently until the peas are tender. Add salt and pepper to taste.

Slice silverbeet into 2cm strips and add to the pot. Add more water if necessary to cover the silverbeet. When the pot boils, add the rice and cook until just tender. Check seasoning and alter the consistency as required with water.

Serve hot with bread, either thick as a stew or thinned as a soup. Serves 4–6.