Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 250 gDry maftoul
- 240 gCanned chickpeas, drained
- 250 gOnion, sliced
- 200 gCarrot, diced
- 200 gZucchini, diced
- 3 tbspOlive oil
- 2 cloveGarlic, minced
- 1 tspGround cumin
- ½ tspGround allspice
- ¾ tspFine salt
- 700 mlWater
- 15 gParsley, chopped
- 1 tbspLemon juice
Make it
- Heat the oil in a wide saucepan. Cook the onion and carrot over medium heat for 8 minutes, stirring, until the onion softens.
- Add the garlic, cumin and allspice, and stir for 30 seconds. Add the maftoul, chickpeas, zucchini, salt and water.
- Bring to a boil, cover and simmer on low for 20–25 minutes, stirring once halfway through, until the maftoul is tender and the vegetables are cooked. Check the package because grain sizes vary; add a little hot water if needed to finish cooking.
- Rest off the heat for 3 minutes, then fluff gently and stir in the parsley and lemon juice. Divide among four bowls.
Ingredients, recipe context & sources
Ingredient flags: Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.