Heat the olive oil in a pan over a medium heat. Add the shallots and cook until soft and slightly golden, about 6-7 minutes, stirring occasionally. Once softened, add the garlic and chopped celery. Cook for another 2 minutes.

Add the soy sauce or tamari, Dijon mustard, tahini, oregano, most of the parsley (reserving some leaves for garnish), lemon zest and juice, chilli. Tumble in the chickpeas with their bean stock plus the veg stock and stir to combine. Season with salt and pepper to taste. Bring to the boil, then lower to a simmer.

As the liquid starts to reduce and becomes thicker, add the nutritional yeast or parmesan and 125ml milk, seasoning again to taste. If you prefer more texture you can serve it at this stage, or you can continue to simmer it on a very low heat to your desired consistency. If your liquid is disappearing quickly go ahead and add the remaining milk.

Serve sprinkled with fresh parsley, the reserved celery leaves and a drizzle of olive oil.