Hindbeh wa Bassal

1. 1

   Trim off the stem end of the chicory and wash the leaves.

2. 2

   Boil in salted water for 510 minutes, until soft, then drain thoroughly, and press the excess water out.

3. 3

   Cut the leaves up into medium pieces.

4. 4

   Fry the onion in 2 tablespoons of the oil in a large pan until quite brown, stirring occasionally.

5. 5

   Add the garlic, and when the aroma rises, stir in the chicory and the chickpeas, if using.

6. 6

   Add salt and pepper, and cook for a few minutes longer.

7. 7

   Stir in the remaining oil and serve, hot or cold, with the lemon quarters.

* Per serving · 4 servings · Values may vary.

No additional tips available.