Tishreeb Hummus
(Chickpea Casserole) Recipe

Origin: Middle East Period: Traditional

Tishreeb Hummus is a classic Middle Eastern chickpea casserole including lamb shanks.

Ingredients

3 tbsp olive oil
2 450g tins Chickpeas
4 medium onions, quartered
4 lamb shanks
3 Oman lemons (substitute limes), crushed
1 aubergine (eggplant), cubed
450ml passata
1.2l water
1 tsp salt
4 pitta bread cut into 3cm squares

Tishreeb Hummus
(Chickpea Casserole) Preparation:

Method:

Heat the oil in a large casserole dish and add the chickpeas. Cook until lightly browned and then add the onions, cooking until they begin to wilt. Add all the remaining ingredients (except the pitta bread) and bring to the boil on high heat. Reduce the heat to medium and cook for an hour. At this point press the Oman lemons against the side of the pot to bring out their flavour (do the same with the limes if using). Reduce the heat to a low simmer, cover the pot and allow to cook for a further two hours.

Finally, remove the lid from the stew, turn up the heat a little and cook for a further half hour. To serve place the pitta squares on the base of each plate and spoon the stew over them. Allow the bread to absorb the stew for a few minutes then serve.

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