Zarafat’s Tabka Hummus

Burghul, Lentil & Chickpea Stew

Preparation info
    • Difficulty


Appears in
The Galilean Kitchen

By Ruth Nieman

Published 2017

  • About


  • 200 g coarse burghul
  • 200 g dried chickpeas
  • 200 g


  • put the dried chickpeas in cold water for 10 minutes to remove their skins then drain the water, rubbing any chickpeas left with skins on with your hands to remove remaining skins
  • soak the lentils in cold water for 5 minutes & drain
  • put the chickpeas, lentils & burghul in a large pan & cover completely with cold water, bring to the boil, place