Chickpeas (garbanzo beans) are an excellent source of protein for long-burning fuel and are extremely rich in minerals such as manganese and folate. This dish infuses traditional Moroccan spices for dynamic flavor. Soaking the beans overnight will abbreviate the cooking time. Adding baking soda to the soaking water will help soften the skins while maintaining the structure of the bean and along with a strip of kombu seaweed will make the beans more digestible. While freshly cooked beans are by far the best choice, canned chickpeas may be used in a pinch – drain and rinse canned beans first, then warm with filtered water and drain before dressing. Excellent served warm and leftovers are even more flavorful the next day.

Yields: 4-6 servings

INGREDIENTS:

1-1/2 cups dried chickpeas (garbanzo beans), soaked in filtered water overnight
½ teaspoon baking soda
1 4-inch strip kombu seaweed
1 bay leaf

2 teaspoons paprika, toasted
1 medium sweet onion, cut in half lengthwise, then in half crosswise, and sliced thinly with the grain
2 cloves garlic, minced
2 teaspoons fresh ginger, minced
1 teaspoon ground cumin
3 tablespoons extra-virgin olive oil
juice of 1 lemon
¼ cup chopped parsley
¼ cup chopped cilantro
sea salt and freshly ground black pepper

PROCEDURE:

Soak the chickpeas in an ample amount of filtered water and baking soda overnight (8-12 hours).
Drain the chickpeas and place in a deep saucepan.
Add kombu and bay leaf and cover with filtered water by 2 inches.
Bring to a boil and reduce heat to simmer for about 45 minutes or until the chickpeas are tender but not falling apart.
Meanwhile, toast paprika in a small skillet over low heat until fragrant.
Drain the cooked chickpeas, discard bay leaf and kombu and place in a large bowl.
Add to warm chickpeas along with onion, garlic, ginger, cumin, olive oil and lemon juice. Toss to coat and season to taste with sea salt and freshly ground black pepper. Toss in herbs reserving a pinch for garnish.

SERVICE

Serve warm.

LEFTOVER STORAGE

Store in a sealed container in the fridge for up to 4 days.