Winter tabbouleh with roasted vegetables

For ➍

1 cauliflower

½ pumpkin

4 handfuls of rocket

200 g cooked chickpeas

200 g wheat semolina

120 g feta* or 20 falafels

4 tbs olive oil

4 ts ground garlic, paprika, cumin

sauce*:

3 tbs olive oil

1 tbs honey

1 tbs mustard

1 lemon, juiced

1 clove crushed garlic

finishing:

pomegranate

coriander

Preheat the oven to 200°C

In the meantime, cut the cauliflower and pumpkin into pieces of about 2 cm. Drain and rinse the chickpeas.

Divide the cauliflower and pumpkin pieces on a plate and brush them with half of the herbs and olive oil.

Do the same with the chickpeas on a second plate.

[Or spread everything out on a large baking tray].

Bake everything for 40 m.

Cook the wheat semolina with boiling water.

Prepare the sauce. Mix the olive oil, honey, mustard, lemon juice and the crushed garlic clove in a bowl.

Prepare the winter tabouleh by combining the rocket, semolina and roasted vegetables. Drizzle with the sauce, sprinkle with crumbled feta or add the falafels and mix again. If desired, finish with fresh pomegranate and coriander. Serve warm.

The tabouleh salad can be stored in an airtight container in the refrigerator for 2-3 days.

*Double the quantity of sauce for more taste.

♥︎Tajine with cod & sweet potato

For ➋ 

 500 g skinless cod fillet 

2 onions, in half rings 

1 sweet potato, cubed 

15 cl fish stock 

15 cl passata 

2 cloves of garlic, finely chopped 

½ red pepper, in strips 

½ orange pepper, in strips 

1 red chili pepper 

1 tin of chickpeas 

olive oil 

 marinade: 

1 handful of coriander, finely chopped 

1 handful of flat-leaf parsley, finely chopped 

1 tsp baharat (Arabic spice mix) 

1 dash of olive oil 

½ preserved lemon, finely chopped peel 

Put the coriander, parsley, baharat, olive oil and preserved lemon in a bowl.  Stir everything well. Marinate the cod fillets in the oil for a while. Or put them together in the fridge for 30 m. 

Put some olive oil in the tajine and fry the onion in it. Add the sweet potato cubes and season with salt and pepper. Deglaze with the fish stock and the passata. Put the lid on the tajine and let it cook for 10-15 m. After 5 m, add the pepper strips. 

Then add the garlic, the chili pepper and the pieces of fish, together with the marinade (optional). Let it cook covered for the rest (depending on the thickness of the fish, 15-20 m). 

Pat the chickpeas dry between two pieces of kitchen paper. Put a pan on the stove and heat a dash of olive oil in it. Fry the chickpeas with, if desired, some more coriander, mint and baharat. Put the chickpeas in a jar and serve with the tagine on the table.

♥︎Roasted cauliflower salad with pancetta & baby potatoes

For ➍ 

50 g pancetta♥︎

1 cauliflower 

400 g baby potatoes 

2 cloves garlic 

½ lemon, juice 

10 g flat-leaf parsley

400 g chickpeas 

200 g hummus 

5 Medjool dates 

5 cl tahini 

1 tbs za'atar 

4 tbs olive oil 

salt & pepper 

Preheat the oven to 180°C. 

Rinse the baby potatoes and cut them into wedges. 

Cut the cauliflower into florets and the slices of pancetta in half. Rinse the chickpeas thoroughly and drain. 

Stir the za'atar through the olive oil, squeeze in the lemon juice and season with salt and pepper. Sprinkle over the cauliflower, chickpeas, baby potatoes and pancetta and mix thoroughly. 

Peel and halve the garlic and mix with the vegetables. 

Roast the vegetables and pancetta in the oven for 25 m until cooked and crispy. 

Stir the tahini into the hummus and spoon a generous amount of the mixture onto each plate. 

Spoon the roasted vegetables and bacon on top and finish with a generous amount of finely chopped parsley and pieces of date.

♥︎Replace with heart-friendly alternative like turkey.

Couscous sebha godaar (7 vegetables' couscous)

For ➍

500 g couscous

1 kg lamb (preferably with bones)* 

2 big onions 

1 tomato 

½ ts saffron 

a handful of coriander 

olive oil 

1.5 l vegetable broth 

200 g turnips 

200 g young carrots 

100 g peas 

1 zucchini 

¼ cauliflower 

100 g cooked chickpeas 

a dash of butter 

a few mint leaves

 

Heat the oil and brown the meat. Add the ringed onions. Cover.

Peel the tomato, cut into chunks and, as soon as the onions are glazed, add to the mixture.

Add some of the broth, add the coriander and saffron. Bring to a boil and cook the meat*. (For 500 g, this will take 10-15 m for the meat to heat, and another 10 m to cook).

Meanwhile, chop the vegetables in large chunks and add to the mixture, firm vegetables first.

Steam the couscous on top of the meat and vegetables. When ready, remove the couscous and mix some butter through it.

Serve the couscous on a large plate. Put the meat in the middle, and decorate with some of the vegetables, some sauce and a few leaves of mint of fresh coriander. Serve the vegetables and sauce separately.

*You might prefer to roast the meat separately, with some onions, until done and add it to the vegetables and sauce a few m before serving. While not authentic, it preserves the taste and the structure of the meat very well. Nevertheless, there should be onions to start the vegetables' and sauce preparation.

'Couscous' got its name from the Berber 'k'seksu'. It became the dish we know today in North Africa, with some regional differences in Morocco, Algeria and Tunisia. The latter was adopted by French colonialists and introduced in France as staple food. This recipe can claim to be authentically Moroccan, and refers to the magic power of the number 7. It can be made with 7 other vegetables that taste well together. Couscous can be served with other Moroccan food like Moroccan chicken and Moroccan spiced fish, or even with wokked tilapia. Read more couscous recipes. Read a tip on cooking dried chickpeas.

Couscous with feta, green cabbage & roasted pumpkin

For ➍
1 butternut squash, pumpkin
¼ green cabbage
200 g of feta
250 g couscous
340 g chickpeas
4 tbs olive oil
1 cube vegetable stock
2 tbs ras el hanout
pepper & salt

Peel the butternut squash. Cut in 2 and remove the pips and the wires. Cut into 0.5 cm halves.
Preheat the oven to 180 ° C.
Arrange the pumpkin pieces side by side on a baking sheet with baking paper and sprinkle with the olive oil. Sprinkle with the ras el hanout and place 15 m in the preheated oven.
Meanwhile, rinse the chickpeas under cold water and drain. Crumble the feta with a fork.
Remove the ribs from the green cabbage and cut the leaves into fine strips.
Turn the pumpkin pieces on the baking sheet and sprinkle with the chickpeas. Season with pepper and salt. Place in the oven for another 15 m.
Dissolve the vegetable broth cube in 6 dl hot water and pour over the couscous. Cover covered for 8 m. Stir loose with a fork.
Cook the green cabbage 2 to 3 m uncovered in slightly salted water. Drain and keep warm.
Stir the vegetables under the couscous and sprinkle with the feta.

Lamb Kabouli

For ➍
500 g lamb, cut in small pieces, visible fat removed
300 g white Basmati rice
200 g cooked chickpeas
2 tbs vegetable oil
2 dl stock or water
whole spices:
2 cinnamon sticks
2 whole cardamom pods
3-4 cloves
1 ts peppercorn, lightly crushed
1 large onion, chopped fine
½ ts saffron strands
salt (to taste)
Omani spice mix:
4 cloves garlic, chopped
1 ts fresh ginger, crushed
1 heaped ts cumin seeds
1 heaped ts coriander seeds
1 heaped ts cardamom seeds
2 ts cayenne pepper
½ ts ground turmeric
2 tbs distilled vinegar

Combine all spice mix ingredients in an electric food processor and process until a thick paste is formed, use vinegar sparingly as it can make the overall taste too acidic. Store refrigerated in an airtight container for up to 2 weeks.
Heat oil in non-stick pan. Sauté onions and half of the whole spices. When onions start to brown, add the prepared Omani spice mix.
Add lamb to the pan and mix with all the spices. Add 20 cl stock or water, cover pan and allow to cook till meat is tender. Depending on the cut of meat, it may take up to 30 m on medium heat.
When meat is done, add chickpeas.
Rinse and drain Basmati rice.
Bring 6 dl of water (add a large pinch of salt and remaining whole spices) to boil in another large pan. Add in rice and cook till rice is fluffy.
When rice is done, add lamb in layers and chickpeas into the pot. Cover and remove from heat.
After about 10 m, open pan and carefully mix together the meat and rice.
Serve.

Chickpea salad with hummus dressing

For ➍
500 g dried chickpeas
2 garlic cloves
some bay leaves
a few sprigs of thyme
salt
cayenne pepper
cumin powder
turmeric
1 red onion
red wine vinegar
1 red pepper
1 cucumber
2 avocados
6 lettuce hearts
olive oil
pepper
400 g feta cheese
½ bunch chervil
½ bunch parsley
½ bunch coriander
200 g black olives
3 ts tahini (sesame paste)
2 egg yolks
2 ts mustard
2 cup peanut oil
3 tbs yogurt
½ lemon
3 tbs

Let the chickpeas overnight soak in water.
Drain the chickpeas. Put them in a saucepan with water. Top with the crushed and peeled garlic, a few bay leaves and thyme sprigs on. Season with salt, cayenne pepper, cumin and turmeric. Bring to boil.
Meanwhile, make the salad. Peel and halve the red onion. Cut into half rings. Make the rings apart and put them in a large bowl.
Sprinkle the onions with red wine vinegar. Let marinate while you cut the rest of the vegetables.
Peel the peppers and remove seeds and seeds. Cut the flesh into strips.
Cut the cucumber into cubes.
Peel the avocados and cut the flesh into cubes.
Add the bell pepper, cucumber and avocado red onion.
Heat a grill pan over high heat.
Clean the lettuce hearts clean and halve them. Brush with olive oil and season with salt and pepper. Grill them in the hot pan. The lettuce hearts must be undercooked. Add them to the rest of the vegetables.
Spoon ¾ of the al dente cooked chickpeas out of the water and rinse immediately under cold running water. Drain in a colander. Let the remaining chickpeas continue cooking until they are cooked through.
Mix the cooled chickpeas with the rest of the vegetables. Crumble in the feta. Pull the leaves of the coriander, chervil and parsley. Put the herbs together with the olives from the rest of the vegetables.
Drain the rest of the chickpeas. Catch the cooking liquid. Fish the thyme and bay between the chickpeas.
Put the chickpeas with the garlic in the blender. Add a few tbs of cooking water and tahini to it. Season with salt, cayenne, turmeric and cumin powder. Mix until hummus and allow full
cooling down.
Put the egg yolks in a cup with mustard and a dash of water. Pour into a fine stream the oil and mix with a hand blender until mayonnaise.
Mix the yogurt, lemon juice and a portion of the home-made by hummus. Flavour* with tahini or extra cumin.
Serve the salad with hummus dressing.

*Optional

Moroccan chicken

For ➍
1 tbs olive oil
4 boneless, skinless chicken breasts
1 tbs chicken broth
salt & pepper
100 g cooked or canned chickpeas
1 tbs honey
50 g golden raisins
50 g toasted almonds
2 ts cinnamon
3 ripe tomatoes, peeled & seeded

Heat the oil. Brown the chicken breasts on both sides.
Add cinnamon, tomatoes, broth and salt and pepper. Bring to a boil, lower heat and simmer for 20 m.
Add chickpeas and honey and simmer for an additional 5 m.
Top with toasted almonds.
Serve over rice or couscous.

Read tip on cooking chickpeas.

Couscous & veal shank

For ➍
1 kg veal shank
500 g couscous
1 large sweet onion
150 g chickpeas, soaked or canned
1 butternut squash
2 carrots
1 zucchini
1 l chicken stock
1.5 cinnamon stick
1 tbs ginger powder or ras-el-hanout
1 ts turmeric (or a few strands of saffron)
2 tbs butter or good smen

Cut the rind of the shank pieces to avoid curling.
Peel the onions and chop coarsely. Sauté them in a dash of olive oil at the bottom of the couscoussière or large casserole. Add the veal shank and 1 tbs of butter. Allow to simmer without browning.
Sprinkle the couscous in a large bowl and add a pinch of salt. Pour 1 tbs of olive oil over the couscous and mix the grains well together so they do not stick together.
Add the lukewarm water until the grains are well wet, but not dripping. Allow 5 to 7 m to dry. Rub  the couscous loose between the hands so that the grains are detached from each other. Or make couscous according to instructions on the box *.
Season the meat with the cinnamon stick, saffron, ginger powder, pepper and salt. Deglaze the veal shanks with the stock and simmer for 10 m.
Cut the carrots in pieces of 5 cm. Add the carrots. Peel the butternut squash and cut into pieces of 5 by 5 cm. Add the pumpkin. Add the chickpeas (if canned or jar, add 10 m before the end of cooking). Simmer again for 10 m. Add zucchini.
Full cooking time: ± 1h (possibly slightly shorter for the vegetables).
[Meanwhile steam the couscous. Put the grains in the steam basket of the couscousière and place on top of the pot with the meat. Let stand until the couscous is visible through the steam of the dish.
Remove the couscous from the steamer and sprinkle lightly with water. Rub the couscous loose again in the hands. Repeat this process two more times.]
Before serving, add 1 tbs of butter to the couscous.
Serve the couscous in a large bowl with the meat on top. Dress the chickpeas, onion and butternut and vegetables around the veal shanks and pour over a few spoonfuls of the sauce.

A vegetarian couscous

For ➍
250 g couscous
25 cl (chicken or vegetable) stock
1 small can (85 g drained) or 80-100 g dried chickpeas
1 bell pepper, chopped
1 zucchini, chopped
1 red onion, chopped
1 tomato, seeded & chopped
2 garlic cloves, mashed
oregano
herbes de Provence
coriander leaves, finely chopped
chives, finely chopped
a few drops of rose water
extra virgin olive oil
butter
salt

In a large pot bring the chicken stock to a boil. Remove from heat and add the couscous. Mix well, then allow to swell for 2-3 m.

In the meantime in a large frying pan heat some olive oil and fry the onion and garlic until soft. Add the zucchini and peppers and roast till slightly brown. Put in the chickpeas and continue to simmer gently.

Loosen the couscous with the fork. Place back on a slow heat and add a few chunks of butter. Stir until the butter has melted.

Add the tomatoes, oregano, herbs of the provence and salt to the vegetables. Sauté this just for a few minutes.

Add all the vegetables to the couscous and incorporate well.

Sprinkle the chopped chives and coriander leaves and mix well. Lastly add some salt to taste and a few drops of rose water.

Serve on large plates with a sprinkling of olive oil over the top.

Read a tip on cooking dried chickpeas.

Asure (Noah's pudding)

For ➍
125 g barley or pearl barley (or a grain product like Ebly)
4 tbs rice
75 g sugar
1 ts vanilla extract (or 1 small package vanilla)
1 tbs custard powder (or 125 g drained chickpeas)*
water
8 dry apricots, soaked in water overnight, cut in pieces***
4 dry figs, cut in pieces***
4 tbs ½ cup raisins***
2 tbs cup walnuts, crumbled, for garnish

Boil the barley and rice in separate pans. Drain.
Mix barley, rice, chickpeas* and other ingredients*** (except walnuts), add some water**, and let cook for 30 m. Stir occasionally.
Pour into a large service bowl or individual serving bowls and let cool for 2 h.

*When using custard powder, mix it with 2 tbs of warm milk. Use Turkish asure powder instead. Adjust the sugar, as the asure powder is very sweet. Or use chickpeas to thicken.
**Any amount you see fit: the lesser, the thicker the pudding will become.
***Save some of the fruit to garnish the pudding.

This recipe is one of the oldest and best known desserts of Turkish cuisine. It is traditional to give some away to friends and family, and stems from a popular Middle East legend, echoed in the Bible. The feast is still repeated every year by the Islamic community. The recipe uses the age-old habit of making sweets with beans and cereals (instead of modern sugar) and dates back from at least the Ottoman times.
...5,000 years ago in Mesopotamia, Noah was king of the city of Shuruppak. His was a trade empire, and he built a large trading ship. At that time, there was a raging flood and rainstorm. He and his family loaded animals, grain, fruit and beer on board. The rain continued for 40 days. Afterwards there was no land in sight for 7 days. They ran out of drinking water and since the sea was salty, they had to resort to drinking beer. They eventually landed on Mount Ararat, still one of the most spectacular sights on earth, now bordering the Armenian region of Turkey, close to the Iranian border. As a celebration for their survival, Noah made a pudding out of some cereals, dried beans and fruits for his family...
The image shows an old etching of Mount Ararat and the Lake Van.

Ensalada de garbanzos con pimentones e alcaparras (Spanish chickpea salad)

For ➍*
1 large red pepper (or use canned grilled peppers)*
250 g cooked chickpeas, rinsed if canned
1 tbs mint, chopped
1 tbs capers, rinsed
1 tbs fresh lemon juice, red wine vinegar or sherry vinegar
¼ ts salt
1 clove garlic, minced
2 tbs extra virgin olive oil, divided

In a large frypan, heat 1 tbs oil. Add the chickpeas and cook over medium heat, stirring often, until they are all golden brown (this takes about 10 m). Set aside to cool.

Cut the peppers* into 1 cm wide strips and put them in a large bowl together with the pan-fried chickpeas, herbs and capers.

In a smaller bowl, whisk together the lemon juice, salt, garlic and oil. Pour over the chickpea mixture and combine.

Serve immediately, or refrigerate it for a few h/a day to get the flavors to mingle.

Serve as appetizer, a tapa, or as light meal, depending on the quantities.

(Add some chopped mint leaves just before serving.)

*Double quantities, serve half, put the other half in the refrigerator for the next day. Serve with chunks of grilled chicken fillet.
**If roasting your own peppers, preheat the oven broiler. Line a small roasting pan with aluminum foil. Place the pepper halves in the pan, cut side down, and place in the oven on the shelf closest to the broiler. Broil until the pepper skins are completely black, about 8-15 m. Remove from the oven, wrap the pepper in the foil and allow to stand for 10 m. Remove the foil and rub off the skins of the peppers. Set peppers aside.

Read a tip on cooking dried chickpeas.

Falafel balls

For ➍
1 jar (400 g) chickpeas [or 400 g dried chickpeas]
1 large onion, chopped
2 cloves of garlic, chopped
3 tabs of fresh parsley, chopped
1 ts coriander
1 ts cumin
2 tbs flour
salt & pepper
oil for frying
yogurt sauce

[Place dried chickpeas in a bowl, covering with cold water. Allow to soak overnight.]
Drain chickpeas, and place in pan with fresh water, and bring to a boil.
Allow to boil for 5 m, then let simmer on low for about 1 h.
Drain and allow to cool for 15 m.
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour.
Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
Fry in 5 cm of oil until golden brown (5-7 m).
Serve hot with with hummus and tahini as an appetizer with hummus and tahini. As a main course. stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. Or use a yogurt sauce.

Steamed fish with chickpeas & currants

For ➍
4+1 tbs tablespoon olive oil
1 ts ground cumin
½ ts ground cinnamon
⅛ ts ground sumac
4 white-flesh fish fillets (e.g. Pacific halibut, grouper, cod, or haddock)
salt & freshly ground black pepper
1 medium yellow onion, small dice
1 small fennel bulb, outside layer discarded, cored, cut into small dice
1 dl dry white wine
2 tbs currants
1 can (425 g) chickpeas, drained & rinsed
2 dl bottled clam juice (or fish stock)
4 tbs coarsely chopped pitted green olives
3 tbs finely chopped fresh coriander
2 tbs finely chopped preserved lemon
12 very thin slices preserved lemon

Place a large straight-sided pan with a tightfitting lid over medium-high heat until hot. Add 4 tbs of the oil, the cumin, cinnamon, and sumac and cook, stirring, until aromatic, about 30 to 60 s. Remove the pan from heat and immediately transfer half of the oil mixture to a large, shallow dish. Let cool slightly.
Season the fish fillets all over with salt and pepper, transfer them to the shallow dish, and turn them to coat all over with the spiced oil. Cover and refrigerate for 30 m.
Return the pan with the remaining spiced oil to medium-high heat. Add the onion and fennel, season with salt and pepper, and cook, stirring often and lowering the heat if needed, until the onion is translucent, about 5 m. Add the wine and currants and simmer over medium heat until the wine is nearly evaporated, about 3 to 4 m. Stir in the chickpeas, clam juice, olives, 2 tbs of the coriander, and the chopped preserved lemon and bring to a simmer. Cook until the liquid is reduced by ⅔ and the chickpeas are tender, about 6 m. Taste and season with additional salt and pepper as needed. Remove from heat and set aside until the fish has finished marinating.
Place the remaining 1 tbs olive oil in a small skillet and set over medium heat. Once the oil shimmers, add the preserved lemon slices and sear until caramelized, about 3 m per side. Set aside.
Return the pan with the chickpeas to medium heat. Tuck the fish into the chickpea mixture and place 3 slices of preserved lemon over each fillet. Cover and cook at a lively simmer until the fish flakes when cut into, about 10 m for a 1.5 cm thick fillet or 12 m for a 2-3 cm thick fillet. Sprinkle the remaining tbs cilantro over the fish.
Serve each fillet in a shallow bowl, followed by a large spoonful of chickpeas.

Chickpeas with cumin & sherry

For ➋-➍
1 tbs wok oil (or use a mixture of sesame, garlic & vegetable oils)
2 ts cumin seeds
2 x 410 g cans chickpeas, rinsed & drained
130 g rocket salad
1 ts sea salt or kosher salt, or ½ ts table salt
60 ml rich cream (sweet) sherry

Heat the oil and cumin seeds in a wok or large frying pan.

Add the chickpeas, rocket salad, salt and sherry and stir over a medium heat until the rocket and other leaves have wilted, the chickpeas have warmed through and the liquid has reduced a little.

Serve as a light meal, with or without a poached or soft-boiled egg on top, or as a side-dish for e.g. scallops with chorizo.

Read a tip on cooking dried chickpeas.

Espinacas con garbanzos (spinach & chickpeas)

For ➍
230 g dried chickpeas, cooked until soft (or 2 cans of chickpeas, drained & rinsed)
6 tbs olive oil
450 g spinach, washed
2.5 cm slice from a country loaf or about 2 slices (75 g) from sandwich loaf bread, crusts removed & cut in small cubes*
6 cl tomato sauce*
3 garlic cloves, thinly sliced
½ ts ground cumin
pinch of red pepper flakes
1½ tbs red wine vinegar
½ ts smoked paprika
salt & freshly ground black pepper
lemon juice, to taste

Place a large saucepan over medium heat and add ½ the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.

Heat 2 more tbs olive oil in a frying pan over medium heat. Fry the bread for about 5 m or until golden brown all over, then the remaining tbs of oil and the garlic, cumin and pepper. Cook for 1 m more or until the garlic is nutty brown.

Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste.

Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.

If the consistency is a little thick, add some water. Add the spinach and cook until it is hot.

Check for seasoning and serve with paprika on top as an appetizer, or on fried bread toasts. Or as a side dish with roast lamb.

*Optional

Read a tip on cooking dried chickpeas.

Summer chickpea salad

For ➍
1 small red onion, peeled, finely sliced
1–2 fresh red chillies, deseeded, finely sliced
2 handfuls of ripe red or yellow tomatoes, roughly chopped
2 lemons
extra virgin olive oil
sea salt & freshly ground black pepper
410 g jar or tin of chickpeas, drained, or 4 large handfuls of soaked & cooked chickpeas
a handful of fresh mint, chopped
a handful of fresh green or purple basil, finely ripped
200 g feta cheese*

Finely slice the red onion and chillies then roughly chop the tomatoes, mixing them in with the onion and chillies. Scrape all of this, and the juice, into a bowl and dress with the juice of 1½ lemons and about 3 times as much good extra virgin olive oil. Season to taste.

Heat the chickpeas in a pan, then add 90% of them to the bowl. Mush up the remaining chickpeas and add these to give a creamy consistency.

Allow to marinate for a little while and serve at room temperature.

Just before serving, give the salad a final dress with the fresh mint and basil. Taste one last time for seasoning – you may want to add the juice from your remaining lemon half at this point.

Place on a nice serving dish and crumble over the feta cheese.

*Or mozarella, sprinkled with some sea salt. For a non-vegetarian version, use grilled chorizo sausages.

Read a tip on cooking dried chickpeas.
Read the tip on making a quick risotto.

tip: cooking dried chickpeas

For ➍
160 g dried chickpeas

Rinse 160 g of dried chickpeas. Put into a bowl with 75 cl of water into the same bowl. Put in the refrigerator for 6-8 hours.

Drain soaked chickpeas.

Put beans and the same amount of fresh water as above in a pressure cooker for 17-18 m.

Or boil on stove for 30-40 m.

Drain them and use them as you would with canned chickpeas.

Unsoaked chickpeas need about 2 h of cooking.

Eventually, freeze a large volume of cooked chick peas.

Read more tips.