Moroccan-Style Macaroni with Chickpeas 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 Tomato sauce

1. 4
   Heat the olive oil in a large pot over medium heat.

   StoveLarge pot
2. 5
   Add the onion and fry for 8 minutes, stirring, until the onion turns golden.

   Stove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 6
   Add the garlic and fry 1 minute, just until fragrant. Don't let the garlic brown.

   Stove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
4. 7
   Add the cumin, paprika and turmeric and stir about a minute, until fragrant.

   Stove
5. 8
   Add the cumin, paprika and turmeric and stir about a minute, until fragrant.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.

To assemble

1. 9
   Add the hummus and water to the sauce and bring to a boil.

   Stove
2. 10
   Add the macaroni to the boiling sauce and cook over a medium flame 15–18 minutes, stirring now and then, until the macaroni is cooked.

   Stove