Chickpeas are high in protein value and are easy to conserve. They are comprised of 20% nitrogenous substances (amino acids — precursors of proteins), 6 — 10% lipides, a vitamic value similar to cod liver oil. The mineral salts of chickpeas are distinguished by a high content of calcium, phosphorous and magnesium.
Soak the chickpeas overnight, strain them, cover with water in a large saucepan and bring to the boil. In another saucepan, brown some rosemary with two cloves of garlic. Add some ripe tomatoes, salt and cook for some time. Remove the rosemary and add the sauce to the chickpeas. Continue to boil lightly. Add two teaspoons of olive oil and black pepper to serve.