kilo chickpeas
1 parsley, chopped finely
1 tsp. olive oil
tsp. each caraway seed, salt and black pepper
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]