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–+ servings
Total Time :1 hour 15 minutes
Servings: 6

INGREDIENTS
 

  • 1.1 pound/500 grams dried chickpeas
  • 1½ cups cilantro, chopped
  • 2 red bell peppers, thinly sliced
  • 5 garlic cloves, smashed and peeled
  • 2 tablespoons sweet paprika
  • 1 tablespoon salt, plus more to taste
  • ½ cup oil

INSTRUCTIONS

  • If using dried chickpeas, place them in a large bowl, cover with plenty of cold water, and stir in 1 tablespoon/15 grams baking soda. Let soak overnight. Drain and rinse, then transfer to a large pot and cover with fresh water by a few inches. Bring to a boil, reduce to a simmer, and cook for 30 to 40 minutes, until tender but not falling apart. Drain.
  • If using frozen chickpeas, bring a large pot of water to a boil. Add the chickpeas and cook for 15 minutes. Drain, then rub them gently in a colander under cold water to remove any loose skins.
  • IIn a wide, heavy-bottomed pot, add the cooked chickpeas and enough fresh water to barely cover them. Add the bell peppers, garlic, half of the cilantro, paprika, salt, and oil. Stir to combine and bring to a boil over medium-high heat. Reduce the heat and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the broth is deeply infused with flavor and the peppers are softened.
  • Sprinkle with the rest of the cilantro, and taste to adjust the salt as needed.