Preparation info

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Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

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  • 6-8 oz chick peas
  • olive oil
  • 1 clove garlic, chopped


Soak chick peas overnight, or all day. Put in a large pan, cover with plain cold water and bring slowly to the boil. Simmer gently, adding more boiling water if necessary, for two to three hours until tender. Add no salt yet. Cover the bottom of a sauté pan with olive oil and sauté the onions, garlic, peppers and anchovies over a moderate heat until tender. Add the tomatoes and a pinch of chopp