Ingredient! 2 cups chickpeas. 1.7 litres water. half level tablespoon salt. Boiled patatoes. 2 tablespoon water to dilute. half tablespoon salt ). 1 large sprig of mint, chopped finel. 2 pinches red pepper .4 tablespoon white wine vinegar.
Preparation! Soak the chickpeas in the water for several hours, or overnight. Put the chickpeas, with their soaking liquid, in a bowl and add salt. Bring to the boil, skimming off any froth which may form. Boil for 10 minutes, then reduce the heat, cover the pan and simmer slowly on a low heat until the chickpeas are soft but still retain their shape and the liquid has reduced, just leaving a thickened juice in the bottom of the pan Leave the chickpeas to cool in their juices When cooled stir carefully to coat all the chickpeas with the thickened juice Meanwhile, mix all the dressing ingredients together (wine vinegar, water, salt, mint and red pepper) . Then sprinkle the dressing liberally over the chickpeas, mix it in gently, and sprinkle with more salt, according to taste. Serve it with boiled potatoes.