200 g/7 oz dried chickpeas, soaked in cold water for 24 hours and drained
80 g/3 oz salted anchovies, heads removed, cleaned and filleted, soaked in cold water for 10 minutes and drained
100 ml/3 1⁄2 fl oz olive oil 1 sprig fresh flat-leaf parsley, chopped
salt and pepper


1.Put the chickpeas in a large saucepan, add cold water to cover, bring to the boil and cook over a medium heat for 3-4 hours until tender.
2.Meanwhile, chop the anchovy fillets. Heat the olive oil in a small saucepan , add the anchovies and cook, mashing withawooden spoon for about 10 minutes until they have almost completely disintegrated.
3.Add the parsley, season with pepper and mix well. Drain the chickpeas, tip into a warm serving dish, add the hot sauce and season with salt to taste.

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