Passover Recipe: Nahit (Chickpeas)


flickr image by veganbaking.net
Chickpeas, known as Nahit among the Jews, is called garbanzos in Spain and Mexico, and ceci in Italy.  Nahit is a traditional dish served during family celebrations.  The nut-like flavor and crunchy texture makes them an excellent substitute of nuts or popcorn. As a savory snack or appetizer, sprinkle the chickpeas liberally with salt, pepper, and onion or garlic powder.

1 lb dried chickpeas
2 Tbsp salt
2-3 qrts water
Salt and black pepper to taste

  • Place the dried chickpeas in a large saucepot and cover with cold water by 3 to 4 inches.
  •  Soak the beans overnight, adding in more water as needed during the soaking period.  Drain well in the morning. 
  • Cover the beans with cold water and bring to a boil. 
  • Remove the scum, lower the heat, add the salt and cook uncovered until the beans are almost done (approximately 1 hour).
  • Cover and cook until tender
  • Drain well.
  • Sprinkle with salt and pepper to taste.
  • Serve hot or cold.

ref: Kosher Cookery