Snail and Garbanzo

Name: Snail and Garbanzo
Yield: Serves 10–12
Cuisine: France
Ingredients: 1.2 kg (2 lb 12 oz) dried garbanzo beans (chickpeas); pinch of saffron threads; 130 g (4½ oz) garlic, crushed; basil leaves, coarsely torn, to serve; 2 rosemary stalks; 3 thyme stalks; 20 g (¾ oz) aniseed, toasted; 1 kg (2 lb 4 oz) snails; 15 g (½ oz) butter; black garlic purée; Aleppo pepper; sea salt; 100 g (3½ oz) garbanzo beans (chickpeas), soaked overnight; 1 bay leaf; grapeseed oil, for frying

Preparation info

Serves
10–12

Difficulty
Medium

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

Ingredients

1.2 kg (2 lb 12 oz) dried garbanzo beans (chickpeas)

Europe
France
Starter
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Put the garbanzo beans, saffron, garlic and aniseed in a large saucepan. Cover generously with about 2.5 litres (87 fl oz/10 cup