Yahnee

From the Lands of Figs and Olives. Accompanied by leftover pita and Sharmoola (http://thelibyankitchen.blogspot.com/2011/11/sharmoola.html). This is the first time I’ve treated chickpeas quite this way – soaking for 24 hours, splitting them, and then cooking. It worked well, and I think it might have cut down on the cooking time. The dish was very fresh tasting, and paired nicely with the simple salad. I’d be very happy to make this again.