Re: Based on a traditional Spanish concoction
Not to mention cocido requiring "mollycoddling"... Eh? It's a piece of piss to cook, even if you do decide to start skimming off the scum - it's something you do every half hour or so, hardly an effort.
And I always add salt to the water used to soak the chickpeas, and they turn out fine.
Biting the hand that feeds IT
