Ingredients

• Sort through the chickpeas, discarding any small stones or debris, then soak them overnight.
• The next day, drain and rinse the chickpeas. Transfer them to a large saucepan, cover with water (about 2.5 cm above the chickpeas), and bring to a boil. Skim off any foam with a slotted spoon until the water runs clear.
• Next, stir in the olive oil, chopped onions, half of the parsley, and the crushed peppercorns. Reduce heat to a simmer and cook for about 90 minutes, or until the chickpeas are very tender.
• Season with salt to taste, then stir in the lemon juice and the remaining parsley. Stir well and serve immediately.
• If using a pressure cooker, the cooking time will be approximately 20 minutes.
• 350 g chickpeas
• Salt, to taste
• 150 ml olive oil
• 2 medium onions, thinly chopped
• Freshly squeezed juice of 2 lemons
• 1 cup fresh parsley, chopped (optional)
• 5 whole peppercorns, crushed

Instructions

• Sort through the chickpeas, discarding any small stones or debris, then soak them overnight.
• The next day, drain and rinse the chickpeas. Transfer them to a large saucepan, cover with water (about 2.5 cm above the chickpeas), and bring to a boil. Skim off any foam with a slotted spoon until the water runs clear.
• Next, stir in the olive oil, chopped onions, half of the parsley, and the crushed peppercorns. Reduce heat to a simmer and cook for about 90 minutes, or until the chickpeas are very tender.
• Season with salt to taste, then stir in the lemon juice and the remaining parsley. Stir well and serve immediately.
• If using a pressure cooker, the cooking time will be approximately 20 minutes.