Steamed Chickpeas

North African Berbers claim they developed the art of culinary steaming, which then spread throughout the Mediterranean world. If true, they made a huge contribution! Steaming has been used to cook innumerable dishes, not only couscous, but also vegetables, fish, lamb, chicken, fava beans, and soaked chickpeas.

Chickpeas steamed over boiling water, then dusted with coarse salt and ground cumin are a revelation. You taste the nuttiness without any toasting. The trick is to start with