serves
4
prep
10 minutes
cook
1:20 hour
difficulty
Mid
serves
4
people
preparation
10
minutes
cooking
1:20
hour
difficulty
Mid
level
Ingredients
- 250 g (1¼ cups) chickpeas
- 80 ml (⅓ cup) olive oil
- 200 g (1⅓ cups) raisins, sultanas or currants
- 4 small red onions, 2 finely chopped, 2 sliced
- ½ tsp ground cinnamon
- ½ tsp ground turmeric
- ½ tsp ground ginger
- 2 tbsp white sugar
Soaking time overnight
Standing time 30 minutes
Instructions
Soak chickpeas overnight in cold water. Drain and place in a large saucepan with enough water to cover sufficiently. Add 2 tbsp olive oil and bring to the boil. Reduce heat to medium and cook for 1 hour or until tender. Alternatively, cook in a pressure cooker with enough water to cover by 3 cm, bring to the boil and cook for 35 minutes. Drain, reserving 250 ml cooking liquid.
Place raisins in a bowl with reserved cooking liquid. Stand for 30 minutes or until softened. Drain.
Heat remaining 2 tbsp olive oil in a frying pan over medium heat. Add onions and cook, stirring, for 6 minutes or until golden brown; take care not to let them burn. Add cinnamon, turmeric, ginger and ¼ tsp salt, and cook for a further 2 minutes or until fragrant. Add chickpeas and enough sugar to taste. Cook for a further 5 minutes or until chickpeas are well coated and starting to colour. Season with salt and white pepper, and serve at room temperature.
Photography John Laurie
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
