Chickpeas with Preserved Lemon
Hummus bi’l-Hamad Muraqqad
Region: Morocco
Category: Antipasto, Meze, Tapas, and Hors d'Oeuvres
Season: Any
Difficulty: Easy

Called ḥummuṣ bi’l-ḥamaḍ muraqqad, this Moroccan dish is served as a meze. Preserved lemon (ḥamaḍ muraqqad) is a typical condiment in Moroccan cuisine and a delightful one too that is very easy to prepare. Rās al-ḥanūt is a famous Moroccan spice mix that can contain up to twenty-seven different spices, but my recipe is more manageable.

[photo: Clifford A. Wright]

Yield: Makes 4 to 6 servings
Preparation Time: 1 hour

1/2 teaspoon cumin seeds

1 large garlic clove, peeled

1/2 teaspoon salt

Pinch of saffron threads

2 tablespoons extra-virgin olive oil

1/4 teaspoon Rās al-Ḥanūt  (see below)

1/4 teaspoon hot paprika

Freshly ground black pepper to taste

One 28-ounce can chickpeas, drained, 1/2 cup of the liquid reserved

1/4 cup cut-up Preserved Lemons (see below)

2 tablespoons finely chopped fresh coriander (cilantro) leaves

1. In a mortar, crush the cumin seeds, then add the garlic, salt, and saffron and pound until mushy.

2. In a medium saucepan, heat the olive oil over medium heat, then scrape the garlic paste in and cook until sizzling, 1 to 2 minutes. Add the rās al-ḥanūt, paprika, and black pepper and stir. Add the chickpeas and the reserved liquid, reduce the heat to low, cover, and cook until tender and the water is nearly evaporated, 50 to 60 minutes, adding a few tablespoons water to the pot if it seems to be drying out before that amount of time has passed. Taste and correct the seasonings.

3. Remove from the heat and stir in the preserved lemons and 1 tablespoon of the chopped coriander. Let sit for 2 minutes, then sprinkle the remaining 1 tablespoon coriander on top and serve hot as a meze accompanied by a salad.

Variation: 

Note: 

Posted: 09/06/2010

Needed Recipes:

Ras al-Hanut (Ras El Hanout)

Preserved Lemons