Categories: Beans

Ingredients

• 1 cup chickpeas or lentils, cooked
• 6 shallots, left whole, or use 2 onions, chopped
• 1/2 tsp saffron strands, soaked
• 1/2 tsp turmeric
• 1/2 tsp ginger
• 6 tomatoes, chopped
• 1 Tbsp tomato paste
• 2-3 Tbsp cilantro, chopped
• 2-3 Tbsp parsley
• 1-2 Tbsp flour
• juice of 1/2 lemon
• oil
• salt and pepper
• fresh dates, for serving

Directions

1. Start by putting the cooked chickpeas or lentils, in a large saucepan. Add the shallots or onions, saffron, turmeric, ginger, tomatoes and tomato paste, as well as half the parsley and cilantro. Pour in the water or stock and add some oil.

2. Bring to a boil, covered, and simmer gently to let the ingredients combine.

3. After 15 minutes or so, remove a little of the cooking liquid and mix it in a small bowl containing the flour, to make a smooth paste. Return this to the stew pot and stir well to mix it in. Pour in lemon juice to taste, and season.

4. Continue to simmer for 5 minutes, adjust seasonings, and serve with remaining parsley and cilantro on top. Serve with fresh dates, if possible.

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