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Step 1 of 3
Heat 4 tablespoons of the oil in a large heavy-bottom soup pan. Add garlic and cook for 2 minutes. Add the drained chickpeas, water, cumin and coriander. Bring to boiling, then reduce heat and simmer for 2 1/2 hours or until tender.
Ingredients for this step (4 servings)
- 8tbspolive oil
- 12garlic cloves, very finely chopped
- 710mlchickpeas, soaked overnight in cold water to cover and drained well
- 2.35lwater
- 1tspcumin
- 1tspground coriander