Homus

Hot Chickpeas

Chickpeas are a staple in all Moroccan kitchens, a means of extending the protein content of meat tagines and soups. As street food, they are served in paper cones with a sprinkling of cumin and eaten with your fingers, or in small bowls with a spoon.

SERVES 4–6

220 g (8 oz/1 cup) dried chickpeas, or 2 × 420 g (15 oz) tins chickpeas

2 tablespoons olive oil

1 brown onion, finely chopped

1 small green capsicum (pepper), chopped

1 teaspoon ground cumin

2 tablespoons finely chopped coriander (cilantro) leaves

To cook dried chickpeas, first soak them overnight in three times their volume of cold water. Drain and place in a saucepan with fresh water to cover well and simmer gently for 1 hour, or until tender, adding salt to taste towards the end of cooking. Drain, reserving 250 ml (9 fl oz/1 cup) of the cooking liquid.

If using tinned chickpeas, drain them, reserving 250 ml (9 fl oz/1 cup) of the liquid.

Warm the olive oil in a saucepan over medium heat. Add the onion and cook until lightly golden, then add the capsicum, cumin and coriander leaves and cook for a few seconds. Add the chickpeas and their liquid, and freshly ground black pepper, to taste. Bring to a simmer, cover and simmer until heated through.

Adjust the seasoning and serve hot in small bowls with bread.