chickpeas, potatoes and anchovies

ceci e patate con acciughe

for 6

200 g dried chickpeas, soaked for 48 hours

500 g medium potatoes (Roseval), peeled

2 large fresh red chillies, kept whole

10 garlic cloves, peeled and kept whole

1 whole head celery, with leaves

3 tomatoes

Maldon salt and freshly ground black pepper

8 salted anchovies, prepared (see here)

1 branch of fresh rosemary

juice of 2 lemons

extra virgin olive oil

Wash the chickpeas, put them into a large saucepan, cover with cold water and bring to the boil, skimming the surface. Add 2 potatoes to the pot, the chillies, garlic, 3 green outside celery stalks, and the tomatoes. Turn the heat down and simmer gently for 1½-2 hours or until the chickpeas are soft. Make sure they are covered with water at all times. Remove the tough celery stalks. Remove and discard the skin from the chillies and tomatoes, and return the flesh and seeds to the pot.

Cut the remaining potatoes into quarters. Put in a separate saucepan with the celery heart, cut into quarters, and half the chickpeas. Pour in the chickpea liquor, add salt and bring to the boil. Lower the heat and simmer gently until the potatoes are cooked. Roughly mash the potato and chickpeas together in the pan, allowing them to take up the liquid, so that the dish becomes thick and soupy in consistency. Add to this the whole chickpeas, and stir to combine. Test for seasoning.

Chop the anchovies finely, and put in a small bowl. Strip the rosemary leaves from the stalks and chop finely – you need about 2 tablespoons. Immediately stir the rosemary into the anchovies, with enough lemon juice to liquefy. Then slowly stir in enough extra virgin olive oil to make a thick sauce. Season with pepper. Pour over the chickpeas.