- 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.