¼ lb/100 g chickpeas, soaked overnight
¾ lb/300 g rice
1 onion, finely chopped
3 oz /75 g butter
2 tbsp. oil
6-8 oz/150-200 g vermicelli, broken into small pieces

Drain the soaked chickpeas and cook. Wash the rice in boiling water, rinse in cold water and drain well. Fry the onion in a mixture of the butter and oil using a heavy saucepan. When the onion is golden and transparent, add the vermicelli and fry until lightly colored. Add the rice and stir over moderate heat until the grains are transparent and coated in fat. Add water to cover, also salt. Bring to the boil and simmer gently, tightly covered, until the water is absorbed and the rice cooked. Mix in the drained, cooked chickpea and heat through.
Serve with yoghurt and cucumber salad.

The name Tuoni E Lampo means Thunder and Lightning, which supposedly refers to the aphrodisiac qualities of chickpeas.

8 oz/200 g chickpeas
8 oz/200 g thin macaroni
4 tbsp. olive oil
2 garlic cloves, crushed
salt and pepper

Soak the chickpeas overnight. The following day cook them until tender, drain and keep warm. Cook the macaroni in boiling salted water, then drain. Heat the olive oil in a large saucepan, add the garlic, chickpeas and pasta. Season well with salt and freshly ground black pepper and mix until well covered with the oil. Serve sprinkled with grated Parmesan cheese.

6 oz/150 g shortcrust pastry
1 oz/25 g butter
1 onion, peeled and sliced
1 large garlic clove, crushed
4 oz/100 g button mushrooms, wiped and sliced

Filling:
4 oz/100 g chickpeas, soaked, cooked and drained
1 tbsp. chopped parsley
salt
freshly ground black pepper
1 egg
¼ pint/125 ml milk with a little cream
3 oz/75 g grated cheese

Preheat the oven to 425°F (Mark 7), roll out the pastry and line an 8''/20 cm flan dish; prick the base and bake in the oven for 15 minutes.
Meanwhile, make the filling by melting the butter in a saucepan and frying the onion and garlic until tender but not browned; add the mushrooms and cook for another 3-4 minutes. Stir in the cooked chickpeas and the chopped parsley. Beat the egg and creamy milk together in a bowl, add the chickpea mixture and season well. Pour the mixture into hot flan case, scatter the grated cheese over the top. Bake the flan in the preheated oven (425°F or Mark 7) for 40-50 minutes until set and golden.

1 lb/400 g chickpeas, soaked overnight and cooked
2 tbsp. oil
2-3 medium onions, chopped finely
10-14 garlic cloves, crushed
2 pieces fresh ginger, crushed
1 green pepper, chopped finely
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. hot Madras curry powder
1 tsp. chilli powder (or to taste)
2-3 tomatoes, peeled and chopped
½ tsp. salt
3 tbsp. chopped parsley or coriander

Heat the oil and add the chopped onion, fry until begining to brown, add the garlic, ginger and green pepper. Fry gently for 3-4 minutes. Add the cumin, coriander, curry powder, chilli powder, salt, the tomatoes and 1 glass of water. Simmer together for about 25 minutes, adding more water if necessary. Add the cooked chickpeas and simmer together for another 15 minutes, making sure the mixture does not become too dry. Stir in the chopped parsley (or coriander) and serve.

8 oz/200 g dried chickpeas or one 16 oz/400 g can chickpeas
1 garlic clove, crushed
1 medium onion, chopped
1 lb/400 g tomatoes or equivalent canned
8 oz/200 g cabbage, shredded
½ green pepper, chopped
½ tsp. ground ginger
pinch ground cloves
1 tsp. salt
freshly ground black pepper
2 fl oz/50 ml water or vegetables stock

Soak dried chickpeas overnight in cold water. The following day simmer in fresh water until tender. Fry the garlic, onion, tomatoes, cabbage and green pepper in oil. Season with ginger, cloves, salt and freshly ground black pepper. Add drained chickpeas (either canned or cooked, dried ones) and water or vegetables stock. Place in a buttered casserole and cook in a moderate oven (350-375°F, gas Mark 4-5) for 20-30 minutes. Serve hot.

Serves 4-6

8 oz/200 g chickpeas
2 oz/50 g margarine
1 medium onion, chopped
½ tsp. turmeric
1 tsp. cumin seeds
1 tsp. mustard seeds
2 tbsp. coconut
2 green chillies, chopped
salt

Soak the chichkpeas overnight, drain and grind them coarsely Melt the margarine and fry the onion until golden. Add turmeric, cumin and mustard. When the mustard seeds burst, add ground chickpea and fry. Cover and cook over low heat for 10 minutes. Add coconut and chillies, cover and cook for 5 minutes. Stir in salt. Serve.

8 oz/200 g chickpeas
1 pint/½ liter ham or bacon stock
1 onion, finely chopped
1 oz/25 g butter
2 tbsp. chopped parsley
salt and black pepper
1 large egg, beaten

Soak the chickpeas overnight in cold water, drain and put them into a saucepan with the stock. Bring to a boil, cover and simmer over a low heat for about 2 hours. Drain and purée coarsely in a grinder or a liquidizer.
Fry the chopped onion in butter over low heat for about 5 minutes until transparent and beginning to color. Blend with the chickpea purée and the chopped parsley. Season to taste with salt and pepper and bind with beaten egg. Spread the mixture on a flat plate and divide into eight equal portions. Roll each portion into a ball between flowered hands, then flatten it into a round patty shape. Chill in the fridge for about 30 minutes (or until set).
Heat the fat over a moderate heat and fry  the patties until golden brown on both sides, turning once. Drain on absorbent paper. Serve.

1 lb/500 g chickpeas
pinch salt
butter
pinch of pepper
pinch of paprika

Soak peas overnight with a pinch of salt, drain and put into a pan of boiling water. Boil for 10 minutes, then simmer for 3 hours. Drain and serve hot with salt, pepper and paprika and a knob of butter stirred in.
If served cold, serve with an oil and vinegar dressing. Chickpea salad is also made this way in the Midle East.

8 oz/200 g chickpeas
2 oz/50 g cooking fat
2 tsp. salt
2 large potatoes
1 onion, chopped finely
¼ tsp. ginger
½ tsp. garam-masala
¼ tsp. turmeric
3 large tomatoes, cut up

Soak the chickpeas overnight in ¼ pint/ 125 ml hot water. The following day drain, cover with fres water, and boil until tender. Drain and mash. Heat ½ oz/15 ml cooking fat and fry the mashed chickpeas and salt. Simmer until dry. Meanwhile, peel the potatoes, cook them for a few minutes and cut into squares. Heat the rest of the fat and fry the onion and spices together until the onion has started to color. Add the tomatoes, potatoes and some hot water. Simmer until the potatoes are cooked. Add the mashed chickpea and shake the pan so the chickpeas mix with the other ingredients. Simmer for another 5 minutes. Serve.

4 oz/100 g chickpeas, soaked overnight
1tbsp. cooking oil
½ lb/200 g mushrooms, carrots, onion and any other vegetable
1½-2 lbs/¾-1 kg cheese potatoes
peanut butter
margarine

Cheese potatoes:
1½-2 lb/¾-1 kg potatoes
3 oz/75 g cheddar cheese, grated

Boil the chickpeas until tender. Meanwhile gently fry in a little oil the carrot, onion, mushrooms or whichever vegetable you are using. Drain off any excess oil and turn the vegetables and cooked beans into a large casserole. Cover with cheese potatoes then spread salted peanut butter over the top and dot with margarine. Heat quickly in a hot oven

Cheese Potatoes:
Boil potatoes in salted water until cooked. Drain well, then mash with cheese. Season with salt and pepper.

1½ pint/¾ liter water
¾ lb/300g chickpeas
1 large onion, finely chopped
2 fl oz/50 ml lemon juice
1½ tsp. baking powder
2 tsp. salt
¼ tsp. pepper
2 garlic cloves, crushed
2 tbsp. finely chopped parsley
1 tsp. ground cumin
2 tsp. ground coriander
pinch cayenne pepper
vegetable oil


Yoghurt sauce:
12 fl oz/300 ml yoghurt
1 tsp. salt
2 tbsp. finely chopped parsley


Serves 4 (makes about 32 cakes)

In a medium saucepan bring water and chickpeas to boil over a moderate heat. Boil for 2 minutes. Remove from heat, let beans soak for 1 hour and drain (or soak chickpeas in cold water for 8-24 hours in a cold place and then drain). Mince the chickpeas twice with the finely chopped onion or liquidize. Put the ground mixture into a medium-sized cooking pan and add the remaining ingredients (except the oil) and mix well. Chill for up to 24 hours in the refrigerator. Shape level tablespoons of the chickpea mixture into flat cakes (can be done ahead).
Pour oil into a deep-fryer or saucepan until 2 inches/5 cm deep, heat to a temperature of 325°F. Add chickpea cakes gently. Cook for 4-5 minutes, turning once (low heat if browning too quickly). Remove and drain on paper towels. Serve with yoghurt sauce.


Yoghurt sauce:
Mix yoghurt and salt in a small bowl. Pour into a seving bowl and sprinkle with parsley. Serve at once or chill until needed.

A famous Damascus specialty, often served for breakfast.

200 g dried chickpeas
100 g bread
450 g yoghurt
4-6 garlic cloves
1 lemon
salt
oil olive


Garnish:
25 g pine nuts
sumac (red pepper powder)
ghee (clarified butter) or butter
pomegranate seeds (optional)
chopped parsley (optional)

Clean chickpeas and soak overnight in water. Cook chickpeas in lots of water until tender, remove them from the heat and add to the water the juice of one lemon and 2-3 crushed garlic cloves. Add salt to taste.
Chop the bread into croutons and fry in olive oil. Drain on paper towels. When dry, place the fried bread in a large flat serving dish, spoon on the cooked chickpeas and a little of the cooking water to cover the bottom of the dish. Mix the yoghurt with the remaining 2-3 crushed garlic cloves, add a little more of the cooking water, and spread the mixture over the bread and chickpeas with a spoon.
Fry the pine nuts in ghee or butter until golden. Remove from head, add a little sumac for color, and pour over the tis'ieh for garnish. Add parsley and pomegranate seeds, if desired. Serve immediately.

Variations:
1. Use Arabic or Pita bread instead of croutons. Crsp it in the oven before serving.
2. Add chopped mint to the yoghurt mixture.

12 oz/350 g beans, unshelled
12 oz/350 g peas, unshelled
4 small fresh or canned artichokes
4 tbsp. lemon juice
2 tbsp. oil
1 small onion, chopped
4 tbsp. water or white stock
pinch of grated nutmeg
salt and pepper
10 leaves of fresh mint


If serving cold:
½ tsp. sugar
2 tsp. vinegar

Shell the beans and peas. If using fresh artichokes clean them, cut them into eighths and place in a saucepan of boiling water to which the lemon juice has been added. Cook for 5 minutes.
Heat the oil in a saucepan or casserole, add the chopped onion and cook until transparent. If using fresh artichokes drain well and add to the pan. Cook for a few minutes, add the water or stock. Add the beans, peas, salt, pepper and nutmeg. Cover the pan and simmer gently for 30 minutes. If using canned artichokes, drain and cut into eighths. Add to pan and continue cooking for 10 minutes. Stir in mint (some whole leaves and some chopped) and cook for 5 more minutes. Serve cold or warm. If serving this dish cold, a few minutes before the end of cooking time, add sugar and vinegar with the mint. Stir well, then transfer to a serving dish and leave until cold. Refrigerate for 30 minutes before serving.

1 lb/½ fresh faba beans
3 eggs
1 pint/600 ml milk
1 tbsp. chopped parsley
salt and pepper

Boil the faba beans in salted water until tender. Drain and put in a pie dish. Beat the eggs and milk together, add the chopped parsley and season to taste. Pour over the beans. Cook in a moderate oven (350°F) for about 20 minutes, until the custard is browned on top.

Serves 4

2 lbs/1 kg faba beans
8 artichoke bottoms
1 tbsp. olive oil
½ tbsp. cornflour (cornstarch)
juice of 1 lemon
2 tbsp. chopped parsley
salt and pepper

Cook the faba beans and artichokes seperately (or use canned artichokes). Strain and reserve 2 tbsp. of the cooking water. Heat the oil in a saucepan, stir in the cornflour, bean, water, lemon juice, parsley and seasoning. Simmer for 3 minutes more. Add the beans and artichokes and heat through gently.

Serve as an hors d'oeuvre or as a vegetable with roast lamb.

Variation: Add ½ lb/250 g of chopped onion; fry it in the oil until transparent before adding the cornflour.

Serves 6-8

Continue