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Place drained chickpeas in a saucepan, cover with water and add approximately 2 tablespoons of salt.
Slowly bring to the boil.
Cook until chickpeas are soft (do not overcook), for 20-40 minutes.
Drain and rinse.
Gently heat some oil in a frying pan, add crushed garlic and rosemary sprigs.
Gently heat, add salt and pepper to taste.
Chickpeas are to be heated through and coated with oil.
Primo & Co The Tuscan Shiraz Sangiovese is a rich, warm red, perfect paired with this comforting autumnal dish.