Finely chop onion, garlic and parsley. Heat olive oil. Roast onion, garlic and parsley in it. Add chickpeas and seasoning, fry. Deglaze with STROH and add stock. Bring to a boil, simmer for 20 min. Keep ¼ of the chickpeas. Mash the rest. Add salt, pepper and a little lemon juice.

Serve with the zest of a salt lemon, sesame and a little paprika powder.