Moghrabieh

🔥 Prep

• Rinse and drain 200 g chickpeas (if using canned) or soak 200 g dried chickpeas overnight, then drain after measuring 2 h, then drain.
• Cut the 1 kg chicken into bite‑sized pieces.
• Peel and finely chop 2 onions.
• Measure out 1 tsp caraway seeds and 1 tsp ground cinnamon.
• Rinse 500 g moghrabieh pearls under cold water and set aside.

🔥 Cook

• 1. Heat 2 tbsp olive oil in a large pot over medium‑high heat.
• 2. Add the chopped onions and sauté for 5 minutes until translucent.
• 3. Add the chicken pieces and sear for 6‑8 minutes until golden brown.
• 4. Stir in the caraway and cinnamon, cooking for 1 minute until fragrant.
• 5. Pour in 1.5 L water or chicken broth, bring to a boil (high heat), then reduce to a simmer (low).
• 6. Add the moghrabieh pearls, stir, and cook for 10‑12 minutes until they start to soften.
• 7. Add the prepared chickpeas, continue to simmer for 15‑20 minutes until the pearls are tender and the liquid is mostly absorbed.
• 8. Season with salt and pepper to taste, and let rest for 5 minutes off heat.

🔥 Serve

• Transfer the moghrabieh to a shallow serving platter and drizzle with a little extra‑virgin olive oil.
• Garnish with freshly chopped parsley or cilantro.
• Serve warm with lemon wedges and a side of plain yogurt or tzatziki.
• Accompany with Lebanese flatbread (pita or markouk) or a simple cucumber‑tomato salad.