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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. dried chickpeas (or 6 cups cooked chickpeas, with their liquid)
- 3 Tbsp. kosher salt
- 4 qt. water
- 4 Tbsp. olive oil
- 1 yellow onion (large, diced)
- 1 tsp. salt
- 2 tsp. cumin seeds
- 1 tsp. paprika
- crushed red pepper flakes
- 1/2 cup cilantro stems (roughly chopped, and leaves)
- 2 garlic cloves (sliced or chopped)
- 3/4 cup crushed tomatoes (see notes above)
- harissa (for serving, for Peternell's quick recipe, see notes above)
- flatbreads (for serving)
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