In large pot boil the Moghrabiyeh, with a pinch of salt and 1 tbsp of oil until well done.

Drain it and wash with cold water.

Boil the chickpeas (soaked all night) until well done then drain.

Boil the onion for 3 minutes then drain, then slice them.

In a wide pan, warm the ghee and add the onion slices. Cook them until lightly browned.

Add the moghrabiyah and the chickpeas to the onions. Mix them well, and stir everything together for 2 minutes then add the salt and the seasoning.

Served hot with pickles

Made by: Sana kaddour