Fatteh with Chickpeas

Ingredients

• half a kilo Chickpeas
• enough to cover the chickpeas during soaking and boiling Water
• about 1/2 teaspoon to 3/4 teaspoon for half a kilo of chickpeas Baking soda (karbona)
• a little / from the cooking liquid itself Chickpea cooking liquid
• a little Olive oil
• a little Or any available oil (vegetable oil or corn oil)
• a little / to taste Salt
• a little / to taste Garlic
• a little toasted bread Bread
• to taste Cumin
• a little / optional Paprika

Instructions

1. Wash half a kilo of chickpeas in a kitchen bowl before soaking to remove dust or any impurities.
2. Soak the chickpeas in a deep bowl for no less than 12 hours; they may be left for up to 24 hours. Cover them completely with water, adding more water to the bowl if it decreases during soaking.
3. Place the soaked chickpeas in a pot over the heat and cover them with water in the pot.
4. Leave the chickpeas in the pot over the heat until foam appears on the surface.
5. Remove all the foam from the surface of the pot with a spoon before adding the karbona.
6. Add baking soda to the pot, using about 1/2 teaspoon or around 3/4 teaspoon for half a kilo of chickpeas.
7. Reduce the heat under the pot immediately after adding the baking soda, and let the chickpeas simmer gently until cooked.
8. Leave the chickpeas in the pot for about half an hour after adding the baking soda, noting that the cooking time varies according to the type of chickpeas.
9. Take some of the boiled chickpeas along with some of their cooking liquid and place them in an electric blender.
10. Blend the chickpeas with the cooking liquid in the electric blender a little, until the color becomes white.
11. Add a little olive oil, or any available oil, to the electric blender with the blended chickpeas.
12. Toast the bread in the toasting area until it is toasted.
13. Place the toasted bread in a serving dish.
14. Add a little chickpeas with a little of the chickpea cooking liquid, or the faqsah, over the bread in the serving dish.
15. Mix the garlic and salt, then add them to the serving dish to taste.
16. Spread the chickpeas over the top in the serving dish.
17. Sprinkle cumin over the top of the dish in the serving dish.
18. Optionally sprinkle a little paprika over the top of the dish in the serving dish.