Chili chickpea salad

If you use dry chickpeas let them soak overnight and rinse. Cook for about 75-90 minutes with a potato, garlic cloves and parsley stems tied together: bring the water to a boil then simmer. Drain and remove the potato, stems and garlic cloves. Mix with thinly diced chili peppers, olive oil and squezeed lemon. I used 1 green chili for 500 gr of peas and that was plenty. Mix in chopped parsley.