Yield: 8 To 10 serv
| Measure | Ingredient |
|---|---|
| 1 pounds | Dry chickpeas soaked overnight |
| ½ teaspoon | Carbonate of sodium ( not the baking soda. This is a white powder, very strong, salty. It is used sometimes with green olives. You must find such thing in a pharmacy: Sodium carbonate) |
| \N \N | Salt |
| 4 \N | Cloves garlic smashed |
| 2 tablespoons | Full cumin powder |
| 2 \N | Pita breads cut in little triangles and toasted |
| \N \N | Olive oil |
Source: My recipe
Soak the chick peas overnight in cold water. Drain and cover with fresh water. Let cook until very tender, about an hour, adding salt only when the chickpeas are nearly done.
Fill the bottom of a deep serving dish with the bread. Pour over it the smashed garlic with olive oil, then the chickpeas with some of their water.
Dilute the cumin and the carbonate of sodium in some of the chickpeas water and add to the rest. Add olive oil on top.
Serve hot.
It is a delicatesse for a Sunday brunch! Posted to JEWISH-FOOD digest V97 #062 by Daniella De Picciotto <daniela@...> on Feb 24, 1997.