Chickpea and Bean Salad

Ingredients

• 300 g dried chickpeas
• 300 g thick beans (frozen)
• 1 Shallot
• 1 Garlic clove
• 4 tbsp olive oil
• 1 tsp Ras el-Hanout
• 2 tbsp lemon juice
• 1 handful coriander leaves
• 1 handful parsley
• Salt
• chili flakes

Instructions

1. 1.

   Soak the chickpeas overnight. Rinse thoroughly and cover with water in a pot. Bring to a boil, then simmer covered for 50-60 minutes. About five minutes before finishing, add the frozen beans and cook together until done. Drain and let cool. Peel and finely dice the shallot and garlic. Sauté in 2 tbsp hot oil.

2. 2.

   Stir in Ras el-Hanout and remove from heat. Mix with the remaining oil and lemon juice, then combine with the chickpeas and beans. Wash the herbs, shake dry, pluck leaves, and roughly chop. Fold into the salad and season with lemon juice, salt, and chili flakes before serving.