Chickpeas baked with Panchetta, ginger and sumah

A special delicious stew from chickpeas has a delicious aroma and rich taste.

The chef adds ginger, coriander, paprika and turmeric to the dish, and in the process of baking combines them with pantic and sumah*.

*Spice σουm (or Sumak) – this is the Moroccan and Arabic name for the fruits of the tree Rhus Coriariawhich is also known as Zira. These fruits are dried and used as a spice that gives the dishes a sour spicy taste resembling a lemon or cherry. Sumak is often used in Middle Eastern and Mediterranean cuisines for flavoring salads, meat and fish dishes.

“If you forgot to soak the chickpeas the day before, from the evening, you can go to the trick: add a 1 tablespoon of baking soda into the water and soak it only 2 hours before cooking,” says chef Mikhalis Nurlogla.

For a stew from chickpeas, you will need:

• 500 g of chickpeas, cleaned, soaked at night in water, then carefully washed
• 2 pcs. onions (cut)
• 2 cloves of garlic, cut
• 1 teaspoon sweet smoked paprika
• 1/2 teaspoon of sweet turmeric
• 1/3 teaspoon of the coror of the sweet ground
• 40-50 g of fresh ginger ginger
• 3-4 teaspoons of Greek yogurt
• Juice and zest 1 large lemon
• 1 glass of olive oil
• Salt, freshly ground pepper.

Additionally:

• 500-600 g of pork breasts without bones (Panchetta), sliced ​​with slices 2 cm thick
• 1 pc. onions (finely sliced ​​by rings)
• Parsley
• A pinch of Sumakha.

So, to prepare a baked chickpeas with a pantos, ginger and sumach.

1. Pre -heat the oven to 190 ° C.
2. Put the pantic slices and 3-4 tablespoons of olive oil in a large bowl, add salt and pepper. Mix and leave to pickle.
3. In a pan, heat 3-4 tablespoons of olive oil. Fry the onion for 10-15 minutes, until it becomes soft and is caramelized, often stirring.
4. Add garlic, smoked paprika, turmeric, coriander and ginger. Mix for 1 minutes before the appearance of the aroma.
5. Then add an chickpeas and fry for another 2 minutes, stirring constantly until it becomes brilliant.
6. Put the contents of the pan in the middle pan, add 1 liter of water, half the remaining olive oil, salt and pepper.
7. Close the pan with a lid and simmer in the oven for about 1 1/2 hours over low heat, stirring, until the chickpeas become soft.
8. Open the lid and continue to cook for another 20-30 minutes.
9. Remove the chickpeas from the oven, immediately add the remaining olive oil, yogurt, lemon juice and zest, and mix thoroughly.
10. Fry the pantic slices for 3-4 minutes on each side until they are browned. Put them on a plate over the chickpe. If desired, sprinkle with a sumach and immediately serve.

As an option – prepare honey chickpeas.

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