27S g (10 oz) 1 2/3 cups Dried chick-peas, soaked overnight in cold water and drained
1 1/2 tsp Salt
6 slices Streaky (fatty) bacon, diced
1 Large onion, roughly chopped
1 Garlic clove, crushed
1 Small red pepper, pith and seeds removed and chopped
1/4 tsp Black pepper
1 Small dried hot red chilli, crumbled
1/2 tsp Dried oregano
150 g (5 oz) Canned tomato sauce (not ketchup)
1 1/2 tsp Salt
6 slices Streaky (fatty) bacon, diced
1 Large onion, roughly chopped
1 Garlic clove, crushed
1 Small red pepper, pith and seeds removed and chopped
1/4 tsp Black pepper
1 Small dried hot red chilli, crumbled
1/2 tsp Dried oregano
150 g (5 oz) Canned tomato sauce (not ketchup)
method
1. Put the chick-peas and 1 teaspoon of salt into a saucepan and pour over enough water just to cover. Set over moderately high heat and bring to the boil. Reduce the heat to low and simmer for 1 hour, or until the chick-peas are cooked and tender. Drain the chick-peas and set aside.
2. Fry the bacon in a medium, heavy-based saucepan until it is crisp and has rendered all of its fat. Add the onion, garlic and pepper and fry until they are soft. Stir in the remaining salt, the pepper, chilli, oregano, tomato sauce and chick-peas. Bring to the boil and reduce the heat to low. Simmer for 10 minutes, stirring occasionally.
3. Transfer the mixture to a warmed serving dish and serve at once.
2. Fry the bacon in a medium, heavy-based saucepan until it is crisp and has rendered all of its fat. Add the onion, garlic and pepper and fry until they are soft. Stir in the remaining salt, the pepper, chilli, oregano, tomato sauce and chick-peas. Bring to the boil and reduce the heat to low. Simmer for 10 minutes, stirring occasionally.
3. Transfer the mixture to a warmed serving dish and serve at once.
serving amount
serves 4
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