Snail and Garbanzo

Preparation info

  • Difficulty


  • Serves


Appears in


By Katrina Meynink

Published 2014

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  • 1.2 kg (2 lb 12 oz) dried garbanzo beans (chickpeas)
  • pinch of saffron threads
  • 130 g ( oz) garlic, crushed
  • 20 g (¾ oz) aniseed, toasted
  • 1 kg (2 lb 4 oz) snails
  • 15 g (½ oz) butter
  • black garlic purée
  • basil leaves, coarsely torn, to serve

Bouquet Garni

  • 2 rosemary stalks
  • 3 thyme stalks
  • 1 bay leaf

Crisp Garbanzo

  • 100 g ( oz) garbanzo beans (chickpeas), soaked overnight
  • grapeseed oil, for frying
  • sea salt
  • Aleppo pepper


Put the garbanzo beans, saffron, garlic and aniseed in a large saucepan. Cover generously with about 2.5 litres (87 fl oz/10 cups) water, place over medium heat and simmer for 40 minutes or until the garbanzo beans are tender.

Make the bouquet garni by enclosing the herbs in a piece of muslin (cheesecloth) and knotting it at the top. Remove the garbanzo bean mixture from the heat, add the bouquet garni and allow to steep for 6 minutes before removing. Season generously with salt, return to the heat and add the snails. Simmer for 1 minute. Remove from the heat and allow to cool.

For the crisp garbanzo, put the soaked garbanzo beans in a medium saucepan of simmering water and cook for 30–40 minutes until tender. Drain and spread out in a single layer to cool. Heat grapeseed oil in a frying pan over high heat until shimmering, add the garbanzo beans and shallow-fry for 5–10 minutes until golden and crisp. Remove the garbanzo beans with a slotted spoon and drain on paper towel. Toss with sea salt and Aleppo pepper to taste and set aside.

To serve, fry the snail and garbanzo bean mixture with the butter in a large frying pan over medium heat until glazed. Place about 200 g (7 oz) per person in shallow serving bowls, dot with small dollops of black garlic purée and scatter with basil leaves and crisp garbanzo.