This is excellent cold as a salad.POIS CHICHES (Chick Peas)
These are the garbanzos of Spain,
where they figure in a great many
stews and soups. In Italy they are
called ceci, and are sometimes
served mixed with pasta. They are
also eaten a good deal in the
Levant (see the recipe for bummus
bi tabina, p. 152).
Soak ½ lb of chick peas for 24
hours. Put them in a thick pan and
well cover with water. Season with
a sliced onion, salt and pepper,
sage, and garlic. Put them on the
lowest possible flame and while