2 ½ cups black chickpeas, soaked in salted water overnight
½ cup preserved lemon, diced and seeded
1 tablespoon olive oil
1 teaspoon fennel seed
1 teaspoon cumin seed
½ teaspoon black pepper
1 teaspoon kosher salt
1 tablespoon chives, diced
½ cup fresh flat leaf parsley, roughly chopped
½ cup fresh cilantro, roughly chopped
2 fresh red chilies, diced


In a medium sauce pan, cooking the chickpeas in boiling water for 45 minutes, until tender.

In a small sauté pan, toast the fennel and cumin seeds for 1-2 minutes, until fragrant. Transfer to mortar and pestle or spice grinder and grind into a fine powder. Set aside.

Drain the chickpeas. In a large bowl, combine chickpeas, preserved lemon, olive oil, spices, salt, chives, parsley, cilantro and chiles. Adjust for salt as needed, and serve.

Back to Top  

Sign up for my newsletter

Sign up for updates on new recipes and
ramblings from yours truly.