Taib we hari is an interesting name which means "cooked to softness" and that's what is it about: cooking the chickpeas to a soft state so you can break it between two fingers without effort. It's then spiced with simple Moroccan flavours: cumin and soudaniya (chili powder). It's an easy straight-forward recipe and nothing is complicated about it.
|A street seller of taib we hari|
This is the stantard version sold accross Morocco but families tend to add their own twists of herbs of spices. I prefer the simple version mentioned above and this is the one I'm about to post.
Don't be tempted to use tinned chickpeas. When cooked from scatch, they taste nothing like the thinned ones. It's the same logic for a proper homemade hummus. The result will be very rewarding.
Prep: 5 min - cooking : 45 min approx
- 1 cup of dried chickpeas, presoaked in water overnight
- 1 tsp of salt
- 1/2 tsp of baking soda or baking powder (optional)
- 1 l of water
- Hot chili powder
- Ground cumin
|Taib we hari, lightly seasoned to my taste|
We usually use a pressure cooker for this recipe but you can use a deep cooking pot with a lid and adjust the cooking time.
Cook the presoaked and washed chickpeas in water, salt and baking soda (you can omit the last ingredient if you are not in a hurry). Keep the pot covered and adjust water level to cover the chickpeas as long as they're not tender yet.
|The spice mix for seasoning|
Once the chickpeas are soft, drain and season to taste. Serve warm or at room temperature within the next hours.