In Morocco, this is considered “poor food.” It is eaten hot with bread to soak up the juices. You could make it with canned chickpeas, in which case it would take only a few minutes to cook, but for a large quantity like this, it is worth using dried chickpeas, as their taste and texture is better and they will have time to absorb the flavors. You need to soak them in water for a few hours or overnight.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Heat the oil in a large pan and fry the onion until lightly colored. Add the garlic and stir for a moment or two. Stir in the turmeric, then add the drained chickpeas.
Step 2
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. The liquid should be reduced to a thick sauce at the end of the cooking.
Step 3
Stir in the chopped cilantro and parsley and cook for 5 minutes more.
variation
Step 4
A grander version served as a first course is made with 1/2 teaspoon saffron threads or powder instead of the turmeric.
Step 5
Add the juice of 1 lemon at the end.
Step 6
Dried cannellini beans, soaked overnight, or the canned variety, drained, can be used in the same way as chickpeas.
