Instructions: 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 puree in a food proccssor or blender. Serve with mozzarella croutons (see below for recipe).

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