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For the kidneys trim the hare kidneys carefully and store them in the freezer. At the time of service, cook them directly over hot embers over a high flame.
For the chickpeas soak the chickpeas in water for 12 hours, then cook them in lightly salted water. Once cooked, drain them and glaze them with the hare stock and grapefruit juice.
For the charred lemon water place the dried black lemons, halved, in a small saucepan, cover with the water and bring to the boil. Leave to cool, then strain the liquid.
To plate arrange the glazed chickpeas on the plate, place the kidneys, cut in half, on top and finish by pouring over the warm lemon broth.