My love for chickpeas dates back to my childhood. Every summer, when I visited my grandparents who lived in a village, I used to pick unripe chickpeas with my friends. For those of you who don't know, chickpeas grow in pods, but unlike bean or pea, for example, chickpeas have only one grain in each pod. We were so happy if we found two by any chance! :) Chickpea grains are very hard when ripe and need to be cooked before further use, but the unripe ones are so sweet, crispy and juicy!
There is an interesting and educational story about the Nane Nokhochi I was planning to tell you, but it would be too much talking for one post. :) So let's leave that story for some other time, maybe when I prepare them :)
Let's do some baking now! :)
You will need the following ingredients:
1. Mince the chickpeas, but leave some scraps. Those scraps will give some really special note to the cookies.
3. Add flour and mix. Then add milk and knead until you get a smooth and compact dough. Add some more milk if needed. You can add regular or sparkling water instead for the vegan version. You can probably use soy milk, but honestly I have never tried it and I don't know how it would affect the final flavor.
Enjoy and bon appétit!