''Qawrmei nåk'' Chickpea spread

by Golalah Abbasi
60 min
''Qawrmei nåk'' Chickpea spread


  • 200 g dried chickpeas
  • 6 dl water
  • 1/2 tsp seven spices
  • 1/2 tsp black pepper
  • 1/2 tsp turmeric
  • 1 pinch chili flakes
  • 1/2 tsp salt
  • 5 tbsp sun flower oil
  • 1 x yellow onion
  • 1 x spring onion
  • 1 handful chives


  1. First, the chickpeas must be soaked in plenty of cold water for at least 8 hours or overnight. Then pour off the water and rinse the chickpeas in cold water.
  2. Add the chickpeas to a saucepan and add water, seven spices, pepper, turmeric, chilli flakes and salt. Stir and cover.
  3. Let the chickpeas simmer on low heat until the chickpeas are fully cooked, approx. 45 minutes. Leave a little liquid left at the bottom of the pot, approx. 4-5 tbsp. Let it cool down a bit.
  4. Process cooked chickpeas in a food processor until you get a silky smooth mash.
  5. Mince the onion. Heat the oil in a frying pan and fry the onion until golden brown and soft. Add mashed chickpeas and cook for approx. 10 minutes on low heat.
  6. Chop the spring onions and chives, and serve with the desired side dishes. I served mine with home-baked soft rolls and chopped spring onions and chives just like in my home country. But you can choose how you want to eat/serve it.