Step 1

Melt the ghee in a medium saucepan over medium heat; add the onion and cook until softened but not browned, about 5 to 7 minutes, stirring occasionally.

Step 2

Stir in the maftoul and cook until toasted and fragrant, about 3 to 5 minutes. Add the 7 Spice Mix, cumin, salt, black pepper, hot stock, and chickpeas.

Step 3

Bring up to a boil, then cover the pot, turn the heat down to very low, and cook until the water is absorbed, about 15 to 20 minutes, stirring occasionally.

Step 4

Turn the heat off and let the maftoul sit with the lid on for 15 minutes before fluffing and serving.