Ashure - Turkish Wheat Pudding with Nuts and Fruit with homemade cooked chickpeas

👨‍🍳 Method

For the homemade cooked chickpeas ✓ Homemade · or skip – back to store-bought

1. 1
   Soak the chickpeas overnight in plenty of cold water.

   Bowl

   💡Soak in plenty of water, well above what's being soaked: legumes and grains swell and drink water, and whatever sticks out stays hard. Drain well before continuing.
2. 2
   Drain, cover with plenty of unsalted water and cook 1.5–2 hours, skimming off the foam and skins from time to time, until the chickpeas are very soft and crush easily between your fingers.

   ColanderStovePot

   💡Fully cooked chickpeas crush between your fingers with no resistance at all. Chickpeas that stay a little firm make a grainy spread, and no amount of tahini will fix it.
3. 3
   Drain, reserving a cup of the cooking liquid.

   Colander

For the Porridge

1. 4
   Soak the wheat overnight in water. Drain.

   Bowl
2. 5
   Cook the wheat in the water over medium heat for about 40 minutes, until it softens.

   StovePot
3. 6
   Add the hummus and beans.
4. 7
   Add the sugar, cinnamon, cardamom and salt and cook another 10 minutes.

   Stove
5. 8
   Remove from the heat and add the raisins and dates.
6. 9
   Pour into individual bowls and cool at room temperature.

   Serving bowl
7. 10
   Before serving, sprinkle the walnuts, pistachios and roses on top.