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1
Wash and scrape the calfs feet thoroughly.
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2
Blanch them in boiling water until a scum has formed.
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3
Throw out the scum and the water.
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4
Heat the oil in a large saucepan and turn the feet in it for a minute or so.
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5
Add pepper and turmeric, and the drained chickpeas.
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6
Cover with water, bring to the boil, and simmer gently for about 4 hours, until the meat is practically falling off the bones.
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7
Add salt when the chickpeas are tender.
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8
Bone the feet if you wish, and return the meat to the pan.
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9
Instead of chickpeas, add 1 1/2 pounds cubed or thickly sliced potatoes about 20 minutes before the end of the cooking time.
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10
Hergma, a Moroccan variation, is spiced with 1/2 teaspoon ground ginger, 1 teaspoon paprika, and 1/2 teaspoon ground chili pepper or cayenne, instead of turmeric.
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11
A cup of cooked rice is added at the end.
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12
A custom in my family was to add 6 eggs in their shells.
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13
They were parboiled separately in water first, to cleanse the shells, then put in at the start of cooking, at the same time as the chickpeas.
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14
Before serving, you might like to peel the eggs and return them to the pot to heat through.
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15
A Turkish version called fasulyeli paca is made with white haricot or navy beans instead of chickpeas, and turmeric is not used.
