I began by getting out some dried chickpeas to soak. I currently have three types on hand and took 1/2 cup of each: regular white, some brown and finally black. I put them into a glass dish with two bay leaves and covered them with water.
While they sit they’re and soak and think about what they did wrong, I chopped up and got into place the following ingredients:
1 red onion, finely chopped
1 preserved lemon
1 lemon, juiced
10 green olives, finely chopped
4 cloves of garlic, crushed in salt, 1/4 water added
1 Tbsp finely chopped parsley
1 Tbsp finely chopped cilantro
1 Tbsp ground cumin
1 tsp black cumin
1 tsp black pepper
1 tsp fresh ginger
1 tsp ground turmeric
pinch saffron threads
Separate the rind from the pulp of your preserved lemons. Finely chop the pulp and set it aside. Cut your lemons into strips and nicely dice that up. Set it aside.
Start by setting your IP to sauté and add the onion, lemon pulp, garlic and the rest of the herbs and spices, plus 1/2 cup of water. Stir to incorporate. Let simmer for 5 minutes, stirring and adding any water as needed to keep it from getting too thick.
Add the chickpeas and 4 cups of water and set your IP to manual for 15 minutes.
While the chickpeas are cooking, you can cook the quinoa.
Once the chickpeas have finished cooking, add the chopped lemon peel and chopped olives. Traditionally, this would be eaten over cous cous, which you can do according to package instructions. Alton Brown has a great recipe for making it on his site. Finally, the olives and lemons can be pretty salty. It is not recommended to add any additional salt when making this recipe. Finally, squeeze another lemon into the finished product to brighten it up some more.
Exciting News! Ediflora will be posting a video of the making of this dish and more in the coming weeks! If there’s anything that you’d like us to show you how to do, let us know!
| Chickpeas | 1 1/2 cups | $2.00 | |
| Spices – estimate |
| $2.00 |
|
| Red Onion | 1 whole | 0.79 |
|
| Quinoa | 1 1/2 cups | 0.75 |
|
| Total |
| 5.54 |
