serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 220 ml olive oil
- 4 garlic cloves, crushed
- 2 tbsp ground cumin
- 750 g cooked or canned chickpeas
- 40 g pine nuts
- handful of coriander, finely chopped
- salt and pepper, to season
- warm Lebanese bread, to serve
Instructions
Heat 1 tbsp oil in a frying pan over medium heat, then add the garlic. Quickly add the cumin and cook for no more than 30 seconds – you don’t want the garlic to burn and develop a bitter taste.
Add the cooked chickpeas and 100 ml olive oil. Mix well, cover and cook over low heat, stirring often, for 10-15 minutes or until the chickpeas are completely softened.
In the meantime, toast the pine nuts. Heat a dry frying pan over medium heat, add the pine nuts, then reduce the heat to low and cook for 1 minute or until toasted. Make sure you keep shaking the pan and pine nuts, and keep your eyes on them as they burn quickly.
Remove half the chickpeas and reserve for later. Mash the remaining chickpeas. This dish is supposed to be rustic; they don’t need to resemble mashed potatoes.
Add the chickpeas you removed earlier with the toasted pine nuts, coriander and remaining 100 ml olive oil. Season with salt and pepper, and combine well.
Serve warm with Lebanese bread.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
