Hearty Black Pepper Mushroom Chickpea Soup

Soak chickpeas overnight in 7 cups of cold water. Drain and rinse the chickpeas under cold water.

Place chickpeas in a large saucepan with remaining 5 cups of fresh water, 2 tablespoons olive oil, salt and black pepper. Cover and bring to the boil. Take the lid off and simmer for about 35 minutes, until the chickpeas are tender.

In another large saucepan, heat remaining 2 tablespoons olive oil. Fry onions and garlic until fragrant and translucent. Add mushrooms and fry for about 6 minutes, stirring often until mushrooms are cooked. Add the chicken broth and simmer for 5 minutes. Season with black pepper to taste.

Stir coconut milk into the mushrooms and simmer for another 4 minutes. Stir mushrooms and sauce into the chickpeas. The broth should be about 3/4 of the way to the top of the chickpeas; if needed, add water or broth.

Spoon into bowls and serve hot.