Chickpeas in tomato and herb sauce

Name: Chickpeas in tomato and herb sauce (Serrouda)
Yield: Serves 6–8 in a mixture of starters
Cuisine: Moroccan
Ingredients: salt and ground black pepper, to taste; 3 plump, juicy tomatoes, diced; 500 g (1 lb 2 oz) onions, peeled and sliced; 500 g (1 lb 2 oz) dried chickpeas, soaked overnight, drained and rinsed; 2–3 tbsp extra-virgin olive oil; leaves from a small bunch of flat leaf parsley, finely chopped; pinch of saffron

Serrouda

Preparation info

Serves
6–8
in a mixture of starters

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

This is one of the traditional Fassi recipes that Khadouj revived for El Ghalia. It is served as one of four or five small starters. The ingredients are beautifully amalgamated with a sweet edge from the onions.

Ingredients

500 g (1 lb 2 oz) dried chickpeas, soaked overnight, drained and rinsed

Africa
Morocco
Fez
Starter
Vegan
Mediterranean
North Africa
Gluten-free

Method

Rub the soaked chickpeas with your fingers on a board to remove the skins. Discard the skins.
Put the chickpeas together with the remaining ingredients into a saucepan or pressure cooker. Mix, then add enough water to cover. Simmer for 1 hour in the saucepan or 30 minutes in the pressure cooker, or until the chickpeas are cooked through. Adjust seasoning, if ne