½ kilo chickpeas
1 parsley, chopped finely
1½ tsp. olive oil
½ tsp. each caraway seed, salt and black pepper
¼ tsp. powdered cardamom
1 clove garlic crushed
hot paprika to taste
If using dried chickpeas,
soak them in water overnight. Drain and cover with fresh water
and cook over a low flame, covered for three hours. If using
tinned chickpeas, eliminate this step. In any case, drain the
chickpeas and place them in an attractive serving bowl. Add the
remaining ingredients and toss gently but well. (May be served
hot or cold).
Serves 6.
area : North Africa
course : side dish
source : Daniel Rogov's “The Wonder of Couscous”, through Marion [IRE_tag]