Chickpeas in Oil

Name: Chickpeas in Oil
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Ingredients: 1 can chickpeas (drained); 2 tbsp lemon juice; 4 tbsp butter; 1 tsp ground cumin; 1 tsp ground cinnamon; 2 cloves garlic (crushed with a dash of salt); 1/2 cup pine nuts (toasted); 1/4 cup olive oil

Felicity MacLeod

Prep 10 mins10m

Cook 20 mins20m

Serves 3

According to my Jordanian cookbook Humus Bil Zayt (aka chickpeas in oil) is traditional breakfast dish, but in my household it is one of my go to sides whenever we're hosting a Middle Eastern dinner party.

These chickpeas are great to mop up with pita bread, they're really flavoursome with mixture of cumin, cinnamon, lemon and pine nuts.

If you're lucky you'll have leftovers and you can try some for breakfast just like the Jordanians do!

ᔥ Originally from Lina Chebaro Baydoun & Nada Mosbah Halawani for Jordanian Cooking: Step by Step, page 26

Ingredients

1 can chickpeas (drained)
2 tbsps lemon juice
4 tbsps butter
1 tsp ground cumin
1 tsp ground cinnamon
2 cloves garlic (crushed with a dash of salt)
½ cup pine nuts (toasted)
¼ cup olive oil

Instructions

Keep screen awake

1
In a saucepan add chickpeas, mix with garlic, lemon juice, cumin, cinnamon and melted butter and cook for over a medium heat.
2
Garnish with pine nuts and olive oil.

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