Cream of Chickpeas Au Gratin

1. 1

   Place the chickpeas in a saucepan with 2 and 1/2 pints (1.5 liters) cold water and the onion.

2. 2

   Bring to the boil, cover and cook over a medium heat for 2 hours.

3. 3

   Transfer the mixture to a food processor and process to a puree.

4. 4

   Heat the olive oil in a pan, add the garlic and rosemary and cook for a few minutes, then season with salt and pepper.

5. 5

   Remove and discard the garlic and rosemary and pour the flavored oil on to the chickpea puree.

6. 6

   Ladle into individual flameproof soup plates, place the toast on top, sprinkle with the Fontina and melt the cheese under a preheated grill.

7. 7

   That's it!

* Per serving · 4 servings · Values may vary.

No additional tips available.