Bahrain Chickpeas
Serves: 4 - 6 portions
  • ¾ cup dried chickpeas, soaked overnight
  • 2½ cups water
  • 1 tablespoons olive oil
  • 1 finely chopped onion
  • 2 garlic cloves, chopped
  • ¾ lb potatoes,peeled and cut into chunks
  • 1 carrot, sliced
  • 1can plum tomatoes
  • Pinch salt
  • 2 teaspoons fresh thyme (or ½ teaspoon dried)
  • Pinch sugar
  • Fresh parsley and / or mint, chopped
  1. Heat the water in a pot and add the soaked, drained chickpeas.
  2. Bring to the boil, cover,lower the heat and simmer until the chickpeas are tender.
  3. (This will take between 1½ - 2½ hours depending on the age of the dried peas).
  4. When they are cooked, heat the oil in a large pan over a medium heat.
  5. Fry the onions until they are beginning to go golden.
  6. Add the garlic and stir for about a minute.
  7. Add all the other ingredients including the chickpeas and their cooking liquid, except the fresh herbs.
  8. Turn down the heat, cover and simmer for 45 minutes.
  9. Check from time to time and add more water if it seems to be dry.
  10. Serve hot with the fresh herbs sprinkled over the top.
Recipe by JAQUO Lifestyle Magazine at