Drain the chick peas and rinse well, then put
in a saucepan with plenty of water and cook over high heat till
it starts boiling, then lower the heat and simmer covered for
about one and a half hours, or until the chick peas are soft to
the touch, alternatively, use tinned chick peas ( 2 tins of 445g
each ). Drain the cooked chickpeas and put in a food processor
with all other ingredients till they become a soft paste. Empty
in a flat dish and decorate with some parsley leafs and drizzle
with good quality olive oil. Serve with warm pitta bread.
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