Chick peas, sometimes called garbanzos, need a long soaking, so try to think ahead.
This recipe is from Delia's Complete Cookery Course, Delia's Illustrated Cookery Course, Delia's Frugal Food
8 oz (225 g) chick peas, soaked overnight in plenty of cold water
2 tablespoons oil
Oil for shallow-frying
1 onion, peeled and finely chopped
1 small green pepper, deseeded and finely chopped
1 clove garlic, crushed
2 teaspoons tomato puree
2 tablespoons natural yoghurt
½ teaspoon Madras curry powder
½ teaspoon cayenne pepper
Dry white breadcrumbs, for coating
Salt and freshly milled black pepper
First tip the soaked chick peas, and their water, into a saucepan.
Bring them up to the boil, cover and simmer for about 30 minutes, or until they’re absolutely tender. Then drain well and mash them to a pulp.
Now put the 2 tablespoons of oil in a saucepan and gently fry the onion and green pepper until softened; then beat them into the mashed chick peas together with all the remaining ingredients (except, of course, the breadcrumbs and frying oil).
Do a bit of tasting at this stage and season with salt and pepper.
As soon as it’s cool enough to handle, form the mixture into 6 patties and coat each one with breadcrumbs.
Put about 2 tablespoons of oil in a frying pan and fry the patties to a golden brown colour.
Serve them hot garnished with slices of raw Spanish onion and some natural yoghurt as a sauce.