| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sainsbury6 |
4 |
servings |
INGREDIENTS
| 250 |
g |
Chick-peas; picked clean and |
|
|
; soaked overnight |
|
|
; (8oz) |
| 150 |
ml |
Olive oil; (1/4 pint) |
| 1 |
lg |
Onion; sliced thinly |
| 2 |
|
Cloves garlic; chopped |
| 2 |
|
Carrots; scraped and sliced |
| 3 |
tb |
Tomato puree diluted in 450ml; (3/4 pint) chick-pea |
|
|
; cooking liquid |
|
|
Salt and black pepper |
INSTRUCTIONS
Wash and strain the chick-peas; cover them with plenty of water in a
pan, bring to the boil and skim until clear. Cover and cook until
almost soft, about one hour or 15-20 minutes if using a pressure
cooker. Drain the chick-peas, reserving their cooking liquid.
Heat the olive oil and fry the onion and garlic until light golden.
Add the chick-peas and the rest of the ingredients, mix well, cover
and cook for 40 minutes or until the sauce thickens and the
chick-peas are very soft. This can be served at room temperature,
like all olive-oil-based dishes.
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