Instructions: Wash and strain the chick-peas; cover them with plenty of water in a pan, bring to the boil and skim until clear. Cover and cook until almost soft, about one hour or 15-20 minutes if using a pressure cooker. Drain the chick-peas, reserving their cooking liquid.

Heat the olive oil and fry the onion and garlic until light golden.

Add the chick-peas and the rest of the ingredients, mix well, cover and cook for 40 minutes or until the sauce thickens and the chick-peas are very soft. This can be served at room temperature, like all olive-oil-based dishes.

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