Spiced Chickpeas with Fresh Herbs Tajeen el Hummos


1/2 cups dried chickpeas soaked overnight
6 cups water
1 tsp baking soda (optional)
1 onion, slivered
2 tablespoons olive oil
1 large tomato, peeled, seeded, and chopped
1 stick cinnamon
1/8 tsp Aleppo pepper
1/8 tsp ground ginger
1/8 tsp cumin
1/8 tsp sweet paprika
1/8 tsp asfor, or pinch saffron
1/2 cup minced cilantro
black pepper


Drain and rinse the soaked chickpeas. Cover with 6 cups water. Add the salt and optional baking soda and bring to a boil. Cover and simmer until tender, about 1 1/2 hours or longer. If less than 1 cup of cooking liquid remains, add water.
In another saucepan, sauté the onion in the olive oil until softened. Add the chickpeas and their broth, along with the tomato and all the spices. Cover and simmer for 15 minutes.
Stir in the parsley and cilantro and taste to adjust seasoning, adding salt and black pepper as necessary.

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