Dairy-Free & Egg-Free Balaleet with Chickpeas

Instructions

1. 1Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 1/2 medium onion, chopped into small pieces, and cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent. You will see the onion pieces become slightly see-through.
2. 2Add the 1 can of chickpeas (drained if canned) to the pot with the onions. Cook for 2 minutes, stirring gently, until the chickpeas are heated through.
3. 3Pour in the 2 cups of water. Add the 2 tablespoons of sugar, 1/4 teaspoon of saffron threads, 1/4 teaspoon of cardamom powder, and 1 tablespoon of rose water. Stir everything together and bring the mixture to a rolling boil over high heat.
4. 4Once boiling, add the about 225 g of vermicelli noodles to the pot. Stir them into the liquid. Reduce the heat to medium-low (148.9°C / 150°C), cover the pot, and let it simmer for 10-15 minutes. Stir occasionally to prevent sticking. The noodles are done when they are tender to the bite and have absorbed most of the liquid.
5. 5Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the noodles to finish cooking and absorb any remaining liquid.
6. 6Serve the balaleet warm.

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