1 cup chickpeas, soaked in water overnight, then drained
8 cups water
2 Tablesp olive oil
2 medium size onions, chopped
2 Stalks of celery, chopped
1 large carrot, chopped
3 cloves garlic, crushed
1 small hot pepper, finely chopped
1/2 cup finely chopped coriander leaves
1 teasp ground cumin
1/4 cup lemon juice
- Place chickpeas and water in a saucepan and bring to boil. Cover and cook over medium heat for 1 hour.
- Heat oil in a frying pan, then fry onions, garlic and hot pepper until golden, then add cumin.
- Add the onion mix to the chickpeas. Cover and cook over medium heat for 20 minutes or until chickpeas are well cooked.
- Stir in lemon juice and coriander then serve.