Soak the dried chickpeas overnight in plenty of cold water. The next day drain and rinse them, then decant into a deep pot. Add enough cold water to submerge them by at least
Heat the olive oil in a saucepan, then add the chilli, garlic and onions and cook over a high heat for 5 minutes, stirring quite frequently to prevent sticking. Add the vinegar and boil until it has evaporated (about 2 minutes). Put the chickpea and onion mix in a large bowl while still warm, add the remaining ingredients and mix really well. Leave to sit for 15 minutes before giving it another stir and test for seasoning.
© 1997 Peter Gordon. All rights reserved.