Method
Place the tomatoes on a flat tray in the freezer to freeze for 2 - 3 hours.
Remove the tomatoes and set aside to defrost at room temperature.
Using your hands gently slide the skin of the tomatoes and set aside.
Heat the olive oil in a pan and add the garlic and basil to "deep fry". When the garlic is golden and the basil is dark in colour remove from the oil and blot dry on absorbent paper.
Toss the basil and garlic through the tomatoes and chickpeas. Season with black pepper and serve with an extra drizzle of cold pressed olive oil.
Note: Chickpeas contain high levels of molybdenum, a trace mineral useful in detoxifying sulfites, the chemicals used in dried fruit and many deli products.
Makes 4 servings