Nukhakhurak
1 pound dried chickpeas, soaked in water overnight (or use canned chickpeas)
2 medium onions coarsely chopped
2 medium carrots coarsely chopped
salt
pepper
1 tsp cumin seeds
2 teaspoons red wine vinegar
Drain chickpeas well, place in pot with onions and carrots.
Pour in water to cover the vegetables by 2 inches
Add salt to taste. My husband’s family uses a lot of salt. I like it more bland and I add seasoned salt or cajun spice instead.
Reduce heat, cover and cook on low for 50 minutes or until chickpeas are soft.
Drain well. Taste for seasoning and add salt or cayenne as needed. (I add more cayenne or use cajun spice.)
You can add scallions just before serving.