white kidneys with chick peas and onions

Ingredients:

* 3kg (6 lbs 10 oz) white kidneys * 1 glassful chick-peas soaked the previous day and peeled the next

* 1 1/2 kg (3 lbs 5 oz) onions * a handful of chopped parsley * 200 g (7 oz) buffer

* 1 coffee spoonful saffron (mixture of ground saffron flowers and saffron in sachet)

* 1 rounded teaspoonful pepper * salt

Preparation:

Cut the skin and remove the kidneys. Turn over gently in salt without crushing them, and wash with their pocket in fresh water, Rinse several times. Cut the kidneys in cubes of 3 cm (1 1/4”) and cut the pockets in two. Place the whole in a thick bottomed saucepan salt lightly (the kidneys having been Previously washed in salt), add pepper, saffron, butter, 2 sliced onions and ground chick-peas. Cover with two glasses of water.

Cook with the lid on over a moderate heat stirring from time to time. If necessary, add water during Cooking, When the kidney meat starts to become firm (1 h.30 approx.) add the remaining sliced onions and chopped parsley to the pan, then a little salt and a pinch of saffron. Mix well.Bring to the boil and cook with the lid off.

When the Onions are cooked, but quite firm, check seasoning and remove from heat. Prior to serving, reheat, arrange on a dish, the check-peas and onions covering the kidneys.