200g/6 oz dried chick peas
A pinch of saffron
Sea salt

Soak the chick peas overnight.

Drain them and put them in a saucepan with 2 pints of water and salt.

Bring to the boil, add the saffron and stir.

Put the lid on the saucepan at an angle to allow the steam to escapre and simmer very gently for at least an hour.

Serve warm.