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Chick peas in saffron

  • 200g/6 oz dried chick peas
  • A pinch of saffron
  • Sea salt


  • Soak the chick peas overnight.
  • Drain them and put them in a saucepan with 2 pints of water and salt.
  • Bring to the boil, add the saffron and stir.
  • Put the lid on the saucepan at an angle to allow the steam to escapre and simmer very gently for at least an hour.
  • Serve warm.
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