Lebanese Ful Medames

To soften and heat chickpeas:

1. Drain your canned chickpeas and rinse with cold water *(If you want to peel your chickpeas, rub them together in a bowl of water to loosen the skins)
2. Place in a pot with 1 Tsp of Cumin and 1/4 Tsp Chili powder
3. Cover with boiling water, and bring to a boil
4. Allow to simmer for 10-30 minutes, until the chickpeas are soft and tender
5. Once cooked, retain chickpeas and their water until needed

To make the Ful:

1. Pour your can of ful into a pot and heat on medium heat until boiling and warmed through
2. Place the ful in a bowl and mash lightly until the beans are broken
3. Add in the minced garlic, lemon juice, olive oil, salt and about 50g or a few tablespoons of lightly crushed chickpeas
4. Mix together well, then plate in a bowl. Make a small dip in the middle, add some more chickpeas and garnish the dish with small diced tomato and onion. Add a little parsley and pour loads of olive oil into the dish