- 400 gm dried chickpeas
- 4 whole garlic gloves
- 4 tbsp lemon juice less or more to taste
- 1 cup tomato purée
- 1 tbsp tomato paste
- 1 tbsp cumin powdered
- chili powder optional
- salt
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Place the dried chickpeas in a large bowl and cover with plenty of water. Cover the bowl and let soak overnight ( for at least 6 hours) at room temperature. Then, rinse and drain the chickpeas.
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In a large pot and on medium heat, add the chickpeas and cover with water till it reaches about 10 cm above the level of the chickpeas. Bring to a boil then add the tomato puree and simmer for 15 minutes.
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Add garlic gloves and tomato paste and simmer for extra 10 minutes until garlic and chickpeas are tender.
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At this stage, the chickpeas should be covered with enough broth to be served with, If not, add 1-2 cups of hot water as needed to the pot. Add cumin and season with salt
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Serve steaming hot, with lemon, cumin and chili. Their amounts can be customized according to taste.
