Nukhat

Instructions

1. Soak the chickpeas overnight in cold water, then drain them.
2. Cook them in a pan of salted water for about 1 hour, until they mash easily between two fingers.
3. Drain thoroughly and roughly mash them with a fork or in a blender.
4. In a saucepan, melt the sugar in the water with the honey, then add the chickpea purée.
5. Stir over medium heat for 15 minutes until you get a paste that pulls away from the bottom of the pan.
6. Flavor with cardamom and a spoonful of oil, then spread the paste on an oiled tray to about 1 cm thick.
7. Let it cool for 1 hour, then cut into squares or diamonds.
8. Sprinkle with crushed pistachios if using, and store in an airtight container.