1½ cups dry chick peas
1 cup chopped onions
6 cups water
4 cloves chopped garlic
1 cup water
1 cup finely diced celery
6 bay leaves
1 tsp vegetable salt
2 tbs freshly chopped basil
½ tsp crushed saffron threads (about 10 threads)
1 cup tomato puree |
Rinse the chick peas, then soak overnight in water. Cook them in 6 cups of water in a separate pot with the bay leaves for 1½ hours, or until soft. While the chick peas are cooking, braise the onions and celery in the extra cup of water until the onion is softened. Mix the saffron into the onion and celery. Add the tomato puree and let simmer for about 30 minutes. When the chick peas are done, drain them. Add the chick peas to the onion, celery, saffron and tomato mixture. Then add the garlic. Simmer this mixture for about 15 to 20 minutes. If a thinner consistency is desired, add some stock or water.
Garnish with basil. |
| Recipe for Life, The Gawler Foundation Cookbook | |
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