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In a large bowl, cover the chickpeas with cold water and soak overnight. The next day, drain and rinse well.
Tip the chickpeas into a large pan with all the other ingredients except the olive oil. Bring to the boil, then leave to simmer for 1 hr-1 hr 10 mins until the chickpeas are tender but not mushy.
Remove the bay leaves and rosemary sprigs. Working in batches, blitz the chickpeas in a food processor along with their cooking liquid and the shallot until smooth.
Reheat the mash if necessary and serve sharing-style with a generous drizzle of olive oil and some cracked black pepper on top.