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.
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