Serve hot with a bed of rice or cold as a salad accompaniment to fish, chicken or lamb. When eaten hot it is better known in Italy as “risl e bisi.”

175g/1 cup chick peas
1 large onion chopped
2 cloves crushed garlic
3 tbsp olive oil
1 tbsp tomato paste
450g canned or fresh tomatoes
2 tbsp chopped parsley
1 tsp oregano or basil
1 tsp brown sugar
good pinch each of powdered saffron & cinnamon
salt and pepper

Soak chick peas overnight. Drain and cook in plenty of water for about two hours or until tender. Drain and set aside. Saute the onion and garlic in oil until soft and translucent. Stir in tomato paste and skinned and chopped tomato, sugar, spices and herbs. Bring to the boil and cook over high heat until sauce reduces and thickens (10 to 15 minutes). Season to taste and mix with cooked chick peas. Sprinkle with parsley.

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