Special Menu: Tour of Africa

1 heaping c dried chickpeas, soaked overnight, then drained
4 c water
3 cloves garlic, smashed
1 Not Chik’n bouillon cube

Bring chickpeas, water, garlic, and cube to a boil.
Meanwhile, make onion mixture:

1 T olive oil
1 medium onion, chopped
1 t cumin
1 garlic clove, minced
Pinch of salt
juice of 1/2 lemon

Heat oil in pan and saute onion.
Once translucent, stir in cumin, garlic and salt, reduce heat to low, and cover, allowing to cook for about 5 minutes.
Uncover and pour in lemon juice to deglaze pan.
Add all to soup
Simmer soup covered while you prepare rice and carrots.

Cuminy Carrots
Re-use onion pan by adding a large handful of sliced carrots, salt, a pinch of cumin, and enough water to cover carrots halfway.
Cover and simmer until tender and liquid is absorbed/evaporated.

Basmati Rice
1 1/2 c salted water
1 c basmati rice

Heat water and rice until boiling, reduce to low simmer, cover.
Cook until water is absorbed then fluff with fork.

After about an hour and 15 minutes of cooking, chickpeas should be tender and liquid reduced by quite a bit.
Serve lablabi in bowl with a dollop of rice and some carrots, then garnish with any or all of the following:
Sliced almonds
Crushed red pepper or aleppo pepper

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