Gulf

Gulf Nakhi and Bajella

Name: Gulf Nakhi and Bajella
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 حصص
Cuisine: Gulf
Ingredients: 1 cup dry chickpeas; 1 cup unpeeled dried broad fava beans; 1.5 tbsp ground cumin; 1.5 tbsp salt; 0.5 tsp black pepper; 0.5 tsp hot red chili powder; 2 piece lemon; 8 cup water

A famous traditional Gulf folk dish combining boiled chickpeas and broad beans seasoned with cumin and lemon.

1 h 15 min 4 servings 280 cal/serving Easy 5 views

Ingredients

Servings

dry chickpeas (pre-soaked overnight) 1 cup
unpeeled dried broad fava beans (pre-soaked overnight) 1 cup
ground cumin (divided between both pots) 1.5 tbsp
salt (to taste and divided) 1.5 tbsp
black pepper (ground) 0.5 tsp
hot red chili powder (fine cayenne) optional 0.5 tsp
lemon (halved for serving) 2 piece
water (divided for boiling chickpeas and broad beans) 8 cup

Instructions

Boiling the Nakhi

Drain the soaked chickpeas and place them in a deep pot with four cups of clean water over medium heat, bringing to a boil while skimming off any foam that rises to the surface. · 45 min
Boiling the Bajella

Drain the soaked broad beans and place them in another separate pot with four cups of water, letting them simmer over low heat until completely tender and cooked through. · 55 min
Adding the Seasoning

Ten minutes before the chickpeas and broad beans are fully cooked, add half of the cumin, salt, black pepper, and chili powder to the chickpea pot, and the other half to the broad bean pot. · 10 min
Serving

Ladle the nakhi and bajella into serving bowls with a little hot cooking liquid, garnish with an extra pinch of cumin, and serve hot with lemon wedges.

Nutrition / serving

280

cal

17.5

protein g

carbs g

3.5

fat g

Chef's tips

Be sure not to add salt at the beginning of boiling because it delays the tenderizing and cooking of the chickpea and broad bean skins, and make sure to soak them for at least eight hours.