Servings: 0
INGREDIENTS
- 1½ cups chickpeas, 3 cups after soaking
- 1 red bell pepper, peeled and thinly sliced
- 8 garlic cloves, peeled
- 3 dried red chili peppers, washed and halved
- 1 spicy shatta pepper, optional
- ¼ cup tomato puree
- 1 tablespoon tomato paste
- ⅓ cup oil
- 2 cups cilantro, chopped
- 1 heaping tablespoon sweet paprika
- 1 heaping tablespoon crushed paprika
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 4½ cups boiling water
- 1 teaspoon salt
- Red oil, optional:
- 1 tablespoon paprika
- ¼ cup oil
INSTRUCTIONS
- Soak chickpeas in water for at least 10 hours, then drain.
- Heat oil in a wide pot, add the peppers and garlic, and sauté for about a minute. Add the tomato paste, spices, and tomato puree, and sauté for another minute. Add the chickpeas and half of the cilantro, and sauté for about 5 minutes, stirring.
- Add boiling water, cook over high heat for 10 minutes, then reduce the heat, cover, and simmer for 2½-3 hours (check water levels during cooking).
- Uncover, pour in the red oil, add the remaining cilantro, and cook uncovered for another 5 minutes.
RECIPE NOTES
- I used large chickpeas—cooking time varies by size.
- You can use frozen chickpeas—cook for about 1-1¼ hours.
- To shorten cooking time and soften the chickpeas, cook them in water with ½ teaspoon baking soda for about 30 minutes. Cool slightly, peel, and cook for about an hour.