Chickpeas with Turmeric
- 3 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 4 garlic cloves, crushed
- ½ teaspoon ground turmeric
- 1½ cups dried chickpeas, soaked in plenty of water overnight
- salt and black pepper
- 3 tablespoons chopped cilantro
- 3 tablespoons chopped flat-leaf parsley
Instructions:
In Morocco, this is considered “poor food.” It is eaten hot with bread to soak up the juices.
- 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.
- Cover with about 2¼ cups water and simmer for 1½ hours, or until the chick-peas 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.
- Stir in the chopped cilantro and parsley and cook for 5 minutes more.