Instructions: Drain the chickpeas and rinse them thoroughly then place in a pan and cover with fresh water.

Cover and bring quickly to the boil then cook on the simmering plate for 10 minutes.

Drain off some of the water leaving just enough to cover the chick peas cover the pan and cook again on the floor of the simmering ovenfor 3 1/2 to 4 hours until the chick peas are tender.

Allow them to cool then drain off the liquid crompletely.

Puree the chick peas in a lirluidiser or food processor with the remaining ingredients adding orange juice as necessary to give a smooth but grainy thick paste.

Season well then chill only lightly For about 30 minutes before serving drizzled with a little extra oil and sprinkled with paprika.

Moorish in deliciousness but also through the spanish influenc of oranges and fragrant olive oil.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.