Tamal Verde

• 1 lb (½ kg) chick-peas, soaked overnight
• 1 bunch fresh cilantro leaves

Cook the chick-peas in boiling water until they’re soft, about 1½ hrs. Strain and reserve some of the cooking liquid. In a food processor, blend the chick-peas with a little of the cooking water and then push the mixture through a fine mesh sieve with the back of a spoon to form a smooth paste. In a large, heavy-based pan, melt 2 tbsp lard, sauté garlic and add the blended cilantro. Season with