Instructions: Heat 4 tablespoons of the oil in a saucepan over a medium heat and cook the bay leaves and cumin for 1-2 minutes, stirring continuously.

Add the canned tomatoes with their juice, the chick-peas, whole chillies, salt and hot water.

Bring to the boil and boil rapidly for 10 minutes, then reduce the heat, cover and simmer for 3-4 hours, until the pulses are tender.

When the chick-peas are ready, heat the remaining oil in a small frying-pan over a medium-low heat and cook the garlic slices for about 5 minutes, until beginning to brown, stirring occasionally.

Stir the garlic and parsley into the chick-peas. Cook for a further 10 minutes, then serve.

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