Heat the olive oil in a pan over a low heat. Add the garlic and chilli flakes and cook for 1-2 minutes until the garlic is fragrant and translucent, but not coloured.

Pour the chickpeas into the pan with their bean stock and mix well to combine in the garlicky oil. Swill the chickpea jar ⅓ with water and pour that into too. Simmer away on a medium heat until the stock starts to thicken and emulsify into a creamy sauce, stirring occasionally - roughly 7-8 minutes.

Once the sauce has thickened, add most of the chopped parsley - reserving some for garnish - and grate in the zest of 1 lemon. Season well with cracked black pepper and salt to taste.

Spoon into bowls, finish with more parsley, a drizzle of olive oil and cracked black pepper. Mop up the juices with crusty bread, if you like.