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Ingredients
  • subheading: FOR SOAKING AND COOKING THE CHICKPEAS:
  • 1 lb. dried chickpeas
  • 3 tablespoons + 2 teaspoon kosher salt
  • subheading: FOR THE LEBLEBI:
  • 4 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 teaspoons cumin seeds
  • 1 teaspoon paprika
  • crushed red pepper flakes
  • ½ cup roughly chopped cilantro stems and leaves
  • 2 garlic cloves, sliced or chopped
  • ¾ cup crushed tomatoes (see notes above)
  • 6 cups cooked chickpeas (either made from scratch as instructed here or canned, see notes above)
  • harissa for serving (for Peternell’s quick recipe, see notes above)
  • flatbreads for serving
Steps
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