- 1 tin of chickpeas
- cumin seeds
- 100 ml olive oil
- 1 onion, chopped
- 250 g chopped tomatoes
- 150 ml dry cider
Toast the cumin seeds in a dry pan until they start to brown off a little.
Add the olive oil to the cumin pan, then add the onion. Fry until it is translucent.
Add the tomatoes and mix well.
Add the chickpeas the some of the cider, then season with salt.
Pour the chickpeas into a baking tray and bake for 45 minutes, give them a stir, and bake them for another 15 minutes at 220 degrees Celsius.
Serve them as a starter or as an accompaniment to pork.