The second recipe in my “Moroccan street food” series is Tayb O’hari Chickpeas, which means cooked and easy to chew. Spicy, delicious and supper easy. Try it and let me know what you think!
1 cup dried chickpeas (200 grams / 7 oz.)
1 teaspoon salt
3 large bay leaf
1 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon chili powder
1- Place the dried chickpeas in a large bowl, cover with cold water and soak overnight.
2- Once the chickpeas are soft and doubled in size, drain from soaking water and rinse with fresh water.
3- Place the chickpeas in a large pot, cover them with water, and add salt and bay leaves.
4- Place the pot over medium-high heat, cover it, and cook until the water starts boiling.
5- Reduce the heat to medium and continue cooking for 60-90 minutes until the chickpeas become soft. Stir the chickpeas with a spoon from time to time and add water if necessary.
6- Once the chickpeas are done, drain them from the cooking water.
7- Place the chickpeas in a bowl and add the spices: ground cumin, ground paprika, and chili powder. Mix until the chickpeas are well coated. Taste and adjust the spices accordingly. Serve hot in bowls or fun paper cones.