Honest Cooking

Name: Honest Cooking
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 2 tablespoons ghee (clarified butter); 1 medium-large onion, chopped; 2 cups (425 g) maftoul; 1 teaspoon Middle Eastern 7 Spice Mix; 1 teaspoon cumin; ¼ teaspoon salt; ¼ teaspoon black pepper; 3 cups (.7 L) well-seasoned Middle Eastern lamb, beef, chicken, or vegetable stock, heated to boiling (see note below); 1 (16 oz/450 g) can chickpeas, rinsed and drained

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Prep Time: 5

Cook Time: 35

Total: 40

Servings: 6

Author : Faith Gorsky Faith Gorsky

Ingredients

Remove All · Remove Spices · Remove Staples

2 tablespoons ghee (clarified butter)1 medium-large onion, chopped2 cups (425 g) maftoul1 teaspoon Middle Eastern 7 Spice Mix1 teaspoon cumin¼ teaspoon salt¼ teaspoon black pepper3 cups (.7 L) well-seasoned Middle Eastern lamb, beef, chicken, or vegetable stock, heated to boiling (see note below)1 (16 oz/450 g) can chickpeas, rinsed and drained

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Instructions

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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.