Ingredients
- 6 bay leaves
- 1 garlic clove
- 1,200 ml water
- 200 gr chickpeas dry
- 100 gr tomato puree
- 90 gr onion (chopped)
- 30 ml lemon juice
- 2 gr cumin (ground)
- 2 gr salt
- 1 gr paprika
- 1 gr black pepper
- 1 gr cayenne
Sort and rinse the chick-peas, then soak overnight in water. Drain them, then add 5 cups of water and bay leaves. Bring to a boil, then reduce the heat to medium and cook for approximately 1.5 hours, or until the beans are completely soft. When cooked, drain the beans and puree until completely smooth in a food processor with the rest of the ingredients.
