Cookbook | Cuisine of the Near East | Cuisine of Israel / Palestine | Vegetables | Chick Peas
| Overview | |
|---|---|
| Category: | Side dishes |
| Servings: | |
| Calories: | ? Cal/? kJ |
| Time: | |
| Difficulty: | |
On the night before you plan to cook
In a large pot, add the Chick peas, 2.5 cups of water, and baking soda. Leave to soak for 6-12 hours.
Rinse.
Cook the peas
Add the rinsed peas to 3 cups of water, the garlic and one tablespoon of salt. Bring to a boil. After about 45 minutes, they should swell enough for their skins to come off. Give it a stir, and use a sieve spoon to remove as much of the skins as you can from the water.
Continue cooking for about 2 hours, or until they almost dissolve to a paste.
Pour out the water.
Mash the peas by pressing them through a pasta sieve.
If it doesn't work - you haven't cooked them enough. DO NOT use a food processor!
Let it cool for 10 minutes.
Add Thina and water until you get the right consistency.
Some cooks add Thina concentrate and Lemon juice, instead of dilluted Thina.
Season with
Serve with (any combination of)
