200g dried chickpeas, soaked overnight with 1 tsp bicarbonate of soda and plenty of water
60g chopped flat-leaf parsley
2 spring onions, thinly sliced
1 large lemon
3 tbsp olive oil
2½ tsp ground cumin
1½ tsp ground allspice
salt and freshly ground black pepper
Drain the chickpeas and place them in a large saucepan with plenty of water. Bring to a boil, and simmer for 60-90m until chickpeas are soft but still maintain their shape.
While the chickpeas are cooking, add the parsley and spring onions to a large bowl. Skin the lemon and remove its white pith. Roughly chop the lemon and add it to the bowl along with its juices.
Once the chickpeas are cooked, drain them and add them to the bowl while they are still hot. Add the olive oil, cumin, allspice, ¾ tsp salt, and some ground black pepper. Mix well, allow to cool to room temperature, and serve.
Also goes nicely with tomatoes, cucumber, feta and leaves to make a salad.