Drain the chickpeas and put them in a deep saucepan with the bay leaf and 2 liters of water. Boil on high heat for about 10 minutes.
Add the onions, the carrot, half the olive oil and lower the heat.
Cover with a lid and simmer for about 1 hour and 30 minutes, until soft.
Add salt and pepper, stir and remove from the heat.
Take a spoonful of chickpeas from the pot and empty it into the food processor. Add the carrot from the pot, the rest of the olive oil and beat until smooth.
Pour the mixture into the pot, stir and serve.
What is your favorite recipe, with chickpeas? Tell us if you enjoyed ours!
