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