Chickpea puree with Tomatoes

This could follow a hearty soup or with bread and a hummus spread could be a meal in itself

INGREDIENTS

1 1/2 cups/300g of dried chickpeas, soaked overnight and drained
canned chickpeas are a quick timesaver alternative
salt and fresh black ground pepper
2 tbsp extra virgin olive oil
1 onion, sliced
2 garlic cloves, chopped
10 oz/300g ripe plum tomatoes, peeled and diced (or used canned)

Rinse the Chickpeas, place in a saucepan and cover with cold water. Simmer for 2 hours or until tender, adding salt to taste towards the end. Drain and puree, using a food mill/processor.
Heat the oil in a frying pan over high heat. Add the onion and garlic and fry for about 5 minutes. Add the tomatoes and cook for another few minutes. Add the chickpea puree and pepper to taste, lower the flame and stirring with a wooden spoon continue cooking till the mixture is hot and has the consistency of dry but creamy. Transfer to a heated serving dish and serve.

Serves 4