Chicken and Chick Peas

Ingredients

  • 1 x 2½-3 lb (1.15-1.35 kg) roasting chicken, quartered
  • ½ lb (225 g) chick peas, soaked overnight
  • 1 oz (25 g) butter
  • 2 tablespoons oil
  • 1 large onion, peeled, halved and sliced
  • 2 cloves garlic, crushed
  • 1 x 14 oz (400 g) can Italian tomatoes
  • + 5 more ingredients
    • ½ pint (275 ml) stock (made from the giblets)
    • 1 bay leaf
    • 1-2 tablespoons tomato puree
    • 1 teaspoon basil
    • Salt and freshly milled black pepper

To start with, the soaked and drained chickpeas should be placed in a saucepan with enough fresh water to cover them to a depth of about 2 inches (5 cm) then brought to the boil. Simmer, uncovered, for about 30 minutes, skimming after about 10 minutes – and don’t bother to add any salt at this st...

View full recipe at SpringPad

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