Chickpeas with Prawns

Preparation info
  • Serves


    • Difficulty


Appears in
Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

This dish is a lovely, warming mix of rustic and elegant. Serve it with grilled bread rubbed with garlic and splashed with olive oil.


  • 300 g (10½ oz) chickpeas, soaked overnight in cold water
  • 3 garlic cloves, peeled, 1 whole and 2 chopped


Drain the chickpeas, put in a pot with the whole garlic clove and sage and cover with plenty of cold water. Bring to the boil. Skim any scum from the surface and cook until tender, about 50 minutes. They must surrender when you bite into them. Make sure you have enough water in the pot at the end, as you will need around 750