chickpeas are soaked overnight, then slowly cooked in fresh water until tender. onions are sweated separately with oregano and salt, then combined with the chickpeas and their cooking liquid. the mixture simmers until creamy and unified. just before serving, a spoonful of green zough is added for vibrancy and spice.

hickpeas, water, white onion, oregano, salt, and green zough.

chickpeas have been used for thousands of years across the middle east and mediterranean, symbolizing nourishment and modest cooking. this dish blends an ancient method—soaking and slow simmering—with a modern condiment inspired by middle eastern zhug, a fermented green chili paste that adds sharpness and brightness to the mellow chickpeas.