Ingredients
The following ingredients have 4 Servings
- 1 lb dried chickpeas
- 1 large yellow onion, (chopped)
- 1 T extra virgin olive oil
- 1 T minced garlic
- water to cover by about 3 inches
- 2 T extra virgin olive oil
- 2 t cumin seeds
- 2 large yellow onions, (chopped)
- salt to taste
- 2 medium carrots, (diced)
- 2 T minced garlic
- 1 t allspice
- 1 t ground cumin
- 2 t urfa chile pepper*
- 2 T double strength tomato paste ((use 1/4 cup if regular strength))
- 2 t pomegranate molasses, (plus more later)
- 6 cups chicken stock ((use vegetable stock for vegetarian))
- chickpeas plus cooking liquid from pressure cooker
- 2-3 cups broken vermicelli
- juice of one lime or lemon
- 1 t cured sumac,* (plus more later)
- lemon or lime wedges
- sprinkle of cured sumac
- Central Asian Herb Paste ((if unavailable, use chopped cilantro and mint))
