• 11 oz/300 g dried chickpeas
• 2 large ripe tomatoes, peeled & chopped

Cover the chickpeas with water and soak overnight in a warm place. Drain, cover with fresh water bring to boil and cook for 1½ hours or until tender. Drain, but keep the cooking liquid. Saute the onion, sardines and garlic in oil over medium heat in a heavy saucepan. Meanwhile briefly blanch the beet tops in some of the water used to cook the chickpeas. Remove the garlic (or not, as desired) fr