200g |
dried chickpeas, soaked in plenty of cold water overnight or throughout the day |
5 |
garlic cloves, unpeeled and left whole |
2 |
cloves, peeled and finely chopped |
1 |
onion, finely diced |
1 |
whole dried chilli, (not too hot!) |
|
salt |
|
freshly ground black pepper |
75ml |
olive oil, plus extra to serve |
250g |
chard, spinach or turnip tops, washed and drained, (Italian bitter greens are best of all) |
A pinch |
chilli flakes, plus extra to serve |
|
a good-sized sprig of fresh rosemary, leaves, finely chopped |
50-80g |
pitted black olives, roughly chopped |