Ingredients Jump to Instructions ↓

  1. 8 ounces dried garbanzo beans , soaked overnight and drained (225g)

  2. 1 medium onion , chopped

  3. 2 tablespoons olive oil

  4. 1/4 cup fresh parsley , chopped

  5. 1/2 teaspoon saffron thread

  6. 1 teaspoon ground cinnamon

  7. 5 pints water (3 litres)

  8. 4 ounces rice (100g)

  9. 3 tablespoons flour

  10. 6 fluid ounces water (175ml)

  11. 1 lemon, juice of

  12. 2 eggs , lightly beaten

  13. salt , to taste

  14. pepper , to taste

Instructions Jump to Ingredients ↑

  1. Put the chickpeas, onion, olive oil, parsley, saffron and cinnamon into a large, heavy saucepan. Mix well, and heat for about 4 minutes, stirring constantly.

  2. Add the 5 pints of water, stir, bring to the boil, then reduce the heat, cover and simmer for about an hour, or until the chickpeas are cooked. Please note that chickpeas seem to vary wildly in their cooking times, so do keep an eye on it!

  3. Add the rice, return to the boil, then reduce the heat and simmer until the rice is cooked (10-15 minutes for the sort of rice I use).

  4. When the rice is just cooked, beat the flour and 6 fl oz water into a smooth paste and stir it into the soup.

  5. Continue cooking, stirring occasionally, for a further 15 minutes.

  6. Remove the soup from the heat, add the lemon juice, then season to taste with salt and pepper. If the soup is too thick for your liking, you can add more boiling water to thin it down a bit.

  7. Stir in the lightly beaten eggs, and allow to stand for a few minutes until the eggs are cooked. Serve hot.


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