Friday Fassi

serves 4 to 6

1 cup dried chick peas

Soak chickpeas overnight in water (or use canned chick-peas)

2 cups cold water

60 ml olive oil

Heat oil in a deep non-stick skillet to medium-high.

2 medium-large onions

Mince finely and fry gently in the hot oil until onions begin to carmelize

1 inch of ginger root

4 cloves of garlic

5 ml crushed saffron

Reduce heat and stir into onion mixture

15ml ground cinnamon

5 ml ground black pepper

5 ml salt

1 cup raisins

Add, with thechickpeas, to the onions. Simmer for half an hour

Serve over couscous