Chickpeas with Turmeric

1. 1

   Heat the oil in a large pan and fry the onion until lightly colored.

2. 2

   Add the garlic and stir for a moment or two.

3. 3

   Stir in the turmeric, then add the drained chickpeas.

4. 4

   Cover with about 2 1/4 cups water and simmer for 1 1/2 hours, or until the chickpeas are very tender, adding salt and pepper when they have softened, and extra water if it becomes too dry.

5. 5

   The liquid should be reduced to a thick sauce at the end of the cooking.

6. 6

   Stir in the chopped cilantro and parsley and cook for 5 minutes more.

7. 7

   A grander version served as a first course is made with 1/2 teaspoon saffron threads or powder instead of the turmeric.

8. 8

   Add the juice of 1 lemon at the end.

9. 9

   Dried cannellini beans, soaked overnight, or the canned variety, drained, can be used in the same way as chickpeas.

* Per serving · 4 servings · Values may vary.

No additional tips available.