Amazigh berkoukes

Method

1. 1

   Soak the pulses (broad beans and chickpeas) in water overnight, then drain and rinse well.

2. 2

   Fry the chopped onion in the olive oil until softened, then add the soaked pulses and lentils with the cumin, turmeric and salt.

3. 3

   Add plenty of water and cook over a medium heat until the pulses start to soften (about 30–40 minutes).

4. 4

   Add the large berkoukes pearls to the broth, lower the heat and cook covered, stirring from time to time, until the pearls are fully cooked and have absorbed the broth.

5. 5

   Serve the berkoukes hot in a deep dish with a drizzle of olive oil; this winter dish from Morocco’s Amazigh heritage is made especially for religious occasions and feasts as a warm, nourishing meal.