Soak chick peas overnight in water to which one teaspoon soda has been added. Drain. Cover with fresh water and cook under pressure for 15 minutes. If using an open pan, several hours of cooking will be required to soften the peas. They must mash easily between the fingers. Toss well and hot with a dressing of olive oil, lemon juice, crushed garlic salt to taste, Bhar and cumin . Sprinkle with chopped parsley.

Dried broad beans or lentils may be treated in the same manner.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)