| 41. | Add the chickpeas and gently but thoroughly toss the mixture.
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| 42. | Stir in the chickpeas and their liquid and the olives.
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| 43. | Process some reserved cooked chickpeas with garlic until the chickpeas are pureed.
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| 44. | Process some reserved cooked chickpeas with garlic until the chickpeas are pureed.
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| 45. | Simmer until the chickpeas are hot and the mixture is slightly soupy.
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| 46. | 4 cups cooked or canned chickpeas, with 1 cup of their liquid
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| 47. | Combine with lamb, diced vegetables, chickpeas and spices and stew.
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| 48. | 1 ( 15 1 / 2-ounce ) can chickpeas
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| 49. | 2 1 / 2 cups cooked or canned chickpeas, drained and rinsed
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| 50. | Place remaining stock in saucepan, and add chickpea mixture to it.
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