29 Iyar 5781 / Tuesday, May 11, 2021 | Torah Reading: Bamidbar
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Chickpeas with Ground Meat and Roasted Pine Nuts    

Chickpeas with Ground Meat and Roasted Pine Nuts

You don’t make chickpeas every day, but here's a recipe that everyone will lick their fingers and leave nothing on their plates!


Preparation time: 1 ½ hours  

Level of Difficulty: Medium  

Kashrut Type: Meat  



Our recipe is a little more complex and longer than usual, but the results justify it. With a little practice, the recipe becomes easier and easier. If you follow the instructions and make sure to prepare correctly, the results will be better than any hummus dish you’ve ever had. And this is truly one of the most delicious and enjoyable dishes. 


Since you don’t make chickpeas every day, soak and cook a larger amount, and  then  freeze the excess. This will allow you to significantly shorten the preparation time next time. 


Keep in mind that for soaking you will need a large bowl (at least three times the volume of the chickpeas). A food processor is also a must, although you can also settle for a good rod blender. 




(Recipe is for 6 servings) 


For hummus: 

450 grams of small chickpeas (preferably of the Bulgarian or golden variety) 

350-400 grams of tahini 

garlic clove 

2/3 teaspoon lemon salt 

2/3 teaspoon salt 


1 teaspoon baking soda 


For Meat: 

500 grams of ground beef 

1 large onion (and possibly more) 

1/3 teaspoon of cumin 

salt, black pepper 


For Serving: 

100 grams of pine nuts 

1-2 handfuls of finely chopped parsley 

Cooked chickpeas that you left aside 

½ -1 cup tahini spread 

olive oil 

sweet paprika, cumin 




Preparation of the chickpeas: 

  1. 1. Sprinkle the chickpeas on a large tray, a little at a time. Check them for stones, dirt, broken or strangely colored chickpeas, and  remove. Transfer to a bowl. 


  2. 2. Add at least two liters of water and a few tablespoons of salt. Set aside for 15 minutes.  


  2. 3. Remove what floats on top of the waterand then rinse several times until the water is completely clear.  


  2. 4. Let the bowl of chickpeas with fresh water soak for at least overnight and up to 24 hours. 


  2. 5. Rinse the chickpeas, and then transfer to a large pot with water at least 3-4 cm above the chickpeas. 


  2. 6. Add a clove of garlic and a teaspoon of baking soda.  


  2. 7. Bring to a boil, remove the foam, reduce the heat to a gentle boil, and stir occasionally.  


  2. 8. Cook until the chickpeas are completely soft (you can easily squeeze the chickpeas between two fingers). It can take between  1 ½ - 2 ½ hours. If, after 1 ½ hours the chickpeas are still hard, add a little baking soda. 


  2. 9. Refrigerate the pot with the chickpeas (if there is time, let it stand for a few hours in the refrigerator). The cooking water may coagulate and get a jelly texture, which is fine.  


  2. 10. When the chickpeas are cold, transfer to a food processor with  little  of the cooking water (keep some chickpeas on the side  for serving), the salt and the lemon salt and a pinch of cumin. 


  2. 11. Grind in a food processor until a uniform "porridge" is obtained.  


  2. 12. Add the tahini and continue to process until smooth. You need to get a slightly thinner texture than how you want the final product. To dilute add more water; To thicken add more tahini. 


  2. 13. Transfer to a clean storage container. Refrigerate for at least two hours. 


For Serving: 

  1. 1. Transfer the chickpeas to serving plates (250-300 grams of chickpeas per serving), and then shape with a spoon into the classic ring shape. 


  2. 2. In the center of each dish, place a nice amount of the meat mixture, pour a little tehini, sprinkle boiled chickpeas and a tablespoon of roasted pine nuts on top.  


  2. 3. Sprinkle a little paprika and cumin, and then generously sprinkle the chopped parsley.  


  2. 4. Drizzle a little olive oil, and then serve immediately. 



* * *  
Shuki Galili has been marketing online and has been editing the Humus101 blog for the masses since 2006. He has served in editorial roles and as a reporter for technology and food in the daily press, news sites, and print. He is one of the founding generations of the Internet in Israel and has been involved in the establishment, development and promotion (SEO) of dozens of websites and blogs, many of them related to social activity. 

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