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1
Heat the oil in a large pan and fry the onion until golden.
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2
Add the garlic and stir for a moment or two.
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3
Stir in the turmeric and add the drained soaked chickpeas.
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4
Cover with water and simmer for 1 1/4 hours, or until the chickpeas are very tender, adding salt and pepper when they have begun to soften, and water to keep them covered.
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5
Reduce the liquid at the end so that you have a thick sauce.
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6
If using canned chickpeas, drain them and add 1/21 cup water and cook for about 20 minutes, to allow them to absorb the flavors.
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7
Stir in the cilantro or parsley and cook 5 minutes more.
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8
Use 1/2 teaspoon crushed saffron threads or powder instead of the turmeric.
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9
Add the juice of 1 lemon.
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10
Cannelini beans, dried and soaked overnight, or canned ones, drained, can be used in the same way as chickpeas.
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11
For different, spicy chickpeas, omit the turmeric and add 1/2 teaspoon cinnamon, 1 teaspoon cumin, and 1/4 teaspoon ground chili pepper.
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12
For another Moroccan version, omit the turmeric, put a chili pepper in the cooking water, season with salt and pepper when the chickpeas have already softened, and add chopped cilantro at the end, when the water has almost evaporated.
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13
These hard, round, corn-colored peas with an earthy flavor are the most common legumes in the Middle East.
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14
You will find recipes including them all over this book.
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15
Mashed and smoothly pureed, they are a base for salad dips.
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16
Whole, they combine well with chicken, meat, and vegetables.
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17
Mixed with rice and vermicelli or bulgur or in a stew destined for couscous, they provide excitement in texture and flavor.
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18
Once upon a time you had to peel them.
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19
Today they come to us skinless.
