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6
servingsEasy
Published 1966
Cover the chick-peas with water, bring to a boil, and drain. Add fresh water to cover and salt to taste. Bring to a boil again.
Simmer the peas for two to two and one-half hours, until they are tender. Let cool in the cooking liquid; drain.
Chop the anchovy fillets and garlic together and blend with the capers, shallot, and parsley.