Tajeen el Hummos (Morocco) 1 1/2 cups dried chickpeas, soaked over night 6 cups water salt 1 tsp baking soda (optional) 1 onion, slivered 2 tbsp olive oil 1 large ripe tomato, pelled, seeded, and chopped 1 stick cinnamon 1/8 tsp red pepper 1/8 tsp ground ginger 1/8 tsp cumin 1/8 tsp sweet paprika 1/8 tsp asfar, or a pinch of saffron 1/2 cup minced parsley 1/2 cup minced cilantro salt black pepper 1. Drain and rinse the soaked chickpeas. Cover with 6 cups water. Add the salt and optional baking soda and bring to the boil. Cover and simmer until tender, about 1 1/2 hours or longer. If less than 1 cup of cooking liquid remains, add water. 2. In another saucespan, sautee 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. 3. Stir in the parsley and cilantro and taste to adjust seasoning, adding salt and black pepper as necessary. *serve with bread or over couscous or bulgur, or rice. Id probably do bread and TORSHI (my favorite)