Chickpeas are more stubborn than beans: without soaking they will not fully soften even in two hours. A teaspoon of bicarbonate of soda in the soaking water loosens the skins and cuts the time noticeably. More than that makes the chickpeas taste of soap, so do not exceed the measure.
Ingredients
For the dish
For the soaking water
Method
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Boil the chickpeas
Throw away the soaking water and boil the chickpeas in plenty of fresh water for 45 minutes. Skim off any skins that float to the surface.
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Fry the meat
Cook the diced lamb in butter for 12 minutes, until it takes its liquid back up.
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Add the onion and paste
Soften the onion for 5 minutes, then add the tomato paste and grated tomato and cook for 3 minutes.
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Combine
Add the drained chickpeas and the hot water and cook gently for 40 minutes.
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Season
Add the salt and pepper and cook for 10 minutes more.
Tips
- Do not use more than a teaspoon of bicarbonate of soda; the chickpeas pick up a soapy taste.
- Skimming the floating skins while they boil makes a visible difference to how the dish looks.
- If you are making it without meat, add a tablespoon of butter; chickpeas dry out when there is no fat.
Nutrition
Values are per serving and approximate.