1. Fry the onions in the oil. 2. . Add the chickpeas and water, season with salt and pepper, and cook for 5 minutes. 3. In a small bowl, whisk together the lemon juice and flour until well blended and smooth. 4. Whisk several tablespoons of the hot liquid from the chickpeas into the lemon-flour mixture until well blended. 5. Pour this mixture back into the chickpeas, reduce the heat to low, and simmer until the water is nearly evaporated and the sauce has thickened, 1 to 1-1/4 hours. 6. Turn the heat off and let the chickpeas cool in the skillet. 7. Serve at room temperature or warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
