Nahit (seasoned chickpeas)
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|2 can(s)||garbanzos, drained and dried with paper towels|
|1 pinch||ground cumin|
|1 pinch||ground red pepper such as aleppo|
Cooked to Perfection
Ogden, UT (pop. 82,825)
Member Since May 2010
This dish is traditionally served at Purim, the holiday that commemorates the rescue of the Jews from genocide by the Persian Jewish Queen, Esther. Many people call them Garbonzo Beans, but Mom never got used to that "new" name.
Drain Chickpeas and rinse. Dry thoroughly with paper towels. Put in a medium bowl and add spices. These are very addictive.