Zarafat’s Tabka Hummus

Name: Zarafat’s Tabka Hummus
Cuisine: Israel
Ingredients: 200 g coarse burghul; squeeze of lemon juice; 1 teaspoon salt & ½ teaspoon black pepper; 3 tablespoons red pepper paste; 3 onions, peeled & grated; 225 mls olive oil; 1 tablespoon baharat; 200 g brown lentils; 200 g dried chickpeas

Burghul, Lentil & Chickpea Stew

Preparation info

Difficulty
Medium

Appears in

The Galilean Kitchen

By Ruth Nieman

Published 2017

About

Ingredients

200 g coarse burghul
200 g dried chickpeas
200 g

Asia
Israel
Stew
Main course
Spicy
Vegan
Mediterranean

Method

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