Nakhi

Chickpeas simmered with cumin and served in their broth.

Ingredients

• 2 cups Chickpeas
• 1 tbsp Cumin
• 2 tsp Salt
• 1 Lemon
• 2 tbsp Butter
• 6 cups Water
• 1 tsp Black pepper

Method

1. Soak overnight — Cover the chickpeas with plenty of water and soak at least 12 hours.
2. Simmer — Cook in fresh salted water for 1½ hours until soft but still whole.
3. Season — Add cumin, pepper and butter and simmer 10 minutes more.
4. Keep the broth — Nakhi is served wet — do not drain it, the cumin broth is the point.
5. Nakhi is ready — Ladle into cups with some liquid and squeeze lemon over.

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