Preparation info
    • Difficulty


Appears in
A Taste of Australia: The Bathers Pavilion Cookbook

By Victoria Alexander and Genevieve Harris

Published 1995

  • About

You need to soak the chickpeas for several hours or overnight.


  • 340 g (11 oz) chickpeas (garbanzo beans), soaked
  • Sea salt
  • 4


DRAIN THE CHICKPEAS and place them in a large saucepan. Cover with water, place over a high heat and bring to the boil. Turn down to a medium heat and let simmer until the chickpeas are very soft, about 1 hour. Add a little salt to the water towards the end of the cooking time. Drain the chickpeas and reserve the cooking water. Place the chickpeas and the peeled garlic into a food proces