Instructions: Soak the chick peas overnight in cold water. Drain and cover with fresh water. Let cook until very tender, about an hour, adding salt only when the chickpeas are nearly done.

Fill the bottom of a deep serving dish with the bread. Pour over it the smashed garlic with olive oil, then the chickpeas with some of their water.

Dilute the cumin and the carbonate of sodium in some of the chickpeas water and add to the rest. Add olive oil on top.

Serve hot.

It is a delicatesse for a Sunday brunch!

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