To properly cook the chickpeas is very important! It needs at least 8 hours to soak, then cook for 10 minutes on high heat and 1.5-2 hours on low. I ventured on the experiment - after waterlogging I lightly fried it in the pan - it has a light taste of toast, but this can not be done)

Still snow on the ground and minus on the thermometer, and the first green is on the table! I beg to love and favor - ramsons, or bear onion, the leaves smell of both garlic and a little onion. I recently discovered it - it turns out that even the bread is baked, and in Germany even the garlic festival in early spring spend! So there is a field for experiments! Plus it is still extremely useful.

Our still life. Chickpeas are already cooked, the rest waiting for its stellar moments...

The sauce I made in a water bath - so less chance of risks and surprises, especially when dealing with milk. In milk, intensively stirring with a fork, melt the butter and grated cheese. Add spices. Almost béchamel))) Only without flour as a thickener - oil and cheese. But flour is not forbidden to add, but I managed. Thickened, you can leave off the heat.

While the sauce cools, the garlic, rinse-dry, cut it as small as possible. RUB the place with salt in stopochke - so that the juice allowed.

In the still warm sauce to add our grated garlic.

Mix well. What can I say - ready! And the smell...

On a warm chickpea spread the still-warm sauce. If it is possible to heat and cold to eat. I think this sauce is suitable for meat, and pasta. :-)