Instructions: Wash chick-peas, sort over to eliminate any stones and bits of shell, and soak overnight before using. Put in casserole with salt, soda, sliced onion, and peeled garlic clove. Cover with tepid water 4 fingers higher than the level of the chick-peas. Cook uncovered over low fire until tender (but not mushy). Chick-peas should boil gently throughout cooking time, which will be between 3 and 6 hours. They must be covered with water at all times. If it is necessary to add, use boiling water. When cooked, drain thoroughly and remove onion and garlic.

Comments: Cooked chick-peas are good in omelets (see "Chick-Pea Omelet" - recipe is included in this database). They are sometimes served alone, fried in olive oil, and sometimes sauteed with cooked spinach or a little minced garlic and ham.

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