Oriental Mezza: Lupini & Chickpeas

Ingredients

• 500 gram lupini - ترمس
• 500 gram chickpeas - حمص
• salt (to taste) - ملح
• 5 medium lime (or to taste) - ليمون بلدي
• 2 teaspoon ground cumin (optional) - كمون

Step by step

1. Wash the lupini beans, then cover with at least twice as much water if not more. In a seperate bowl, do the same with the chickpeas. Leave the lupini beans and the cheackpeas to soak overnight.
2. The next day, drain the lupini beans using a collander or sieve. Wash the lupinis with fresh running water, then cover them with fresh room-temperature water in a pot and place the pot on medium to high heat. Follow the exact same steps for the chickpeas.
3. For the lupini beans, you need to turn off the heat as soon as the water boils. Leave the beans to cool in its water then add salt to taste. Transfer the lupini beans and its water to a sealable box and place it in the fridge. Add lemon and cumin to taste before serving.
4. The chickpeas need a slightly longer time to cook. When the water boils, lower the heat to medium and leave it to simmer for an additional 10 minutes or more. You will need to try one, to make sure it's soft and nicely cooked. Leave the chickpeas to cool before you transfer them with the water into a sealable fridge box. Add salt, cumin, and lime juice to taste before serving.