Cover the chickpeas with water and cook on low heat.
Meanwhile, crush the almonds and pine nuts in a mortar.
Heat the oil in a skillet (frying pan) and saute the onion over
low heat. When it starts to brown, add the mixture from the mortar,
fry for 1 minutes, then add the tomatoes and currants. Continue
cooking on low heat for 15 minutes.
Add this mixture to the chickpeas, season with a little salt, then
cook very slowly for about 1 hour, or until the chickpeas are tender.
Recipe reprinted by permission of Weldon Russell. All rights reserved.