Maftoul

Method

1. 1 Soak chickpeas for 8 hours, then cook for 50 minutes until tender.
2. 2 Boil chicken thighs with onions, baharat, and turmeric for 35 minutes, then reserve all the broth.
3. 3 Toss the maftoul seeds with olive oil to coat each seed individually; uncoated seeds will stick together when steamed.
4. 4 Steam maftoul over boiling broth for 20 minutes; maftoul grains are large, so they need to be steamed instead of soaking like fine couscous.
5. 5 Pour a ladle of hot broth over the grains, fluff them up, and steam them a second time for 15 minutes.
6. 6 Mix maftoul with chickpeas, arrange the chicken on top, then pour in the broth, squeeze in some lemon juice, and sprinkle with parsley.

With an appliance

• Pressure cooker 50 min

  Replace steps 1-2: cook chickpeas in high pressure for 18 minutes and chicken for 12 minutes in two separate batches; maftoul grains still need to be steamed twice.