Spanish style Chick pea Soup

3-4 portions

* 2 cans chick peas or 8 dl ( 28 fl oz) home boiled
* 2 tbsp dried basil
* 1 onion
* a little olive oil
* 1 tsp ground cumin
* 3 garlic cloves
* 1 can chopped tomatoes
* 3 tbsp tomato purée
* 1 tbsp sugar
* 1 tbsp salt
* 3-4 dl ( 10-14 fl oz) water (or maybe more!)
* juice of half a lemon
* salt and pepper

Chop the onion and the garlic finely. Fry in a bit of olive oil for a little while. Add basil, ground cumin, chopped tomatoes, tomato purée, sugar and salt. Cook for about 15 minutes or so. Mash half of the chick peas or use a hand mixer. It’s not supposed to have any bits left. The rest of the chick peas you leave as they are. After cooking the tomato mix for 15 minutes you add the mixed/mashed chickpeas, lemon and enough water to make the soup ’soupy’ but still pretty thick. Add the last whole chickpeas and pepper to taste. Maybe you’ll want to add some more lemon (I did!). Serve with a nice bread. It’s very very filling because of all the chickpeas and full of things that are good for you.