an aromatic broth drunk more often in the winter in Fez, made with chickpeas, water, a little olive oil and the flavourings above, stating at the top centre and moving clockwise; bay leaves, chili peppers, pomegranite skine, gum arabic, peppermint, artemesia, mint, liquorice, orange peel, star anise. In the middle there is oregano, thyme, anise, green tea & penny royal.
Add all dry ingredients once well sorted and wrapped in muslin to a pressure cooker.
Add 1/2 kilo pre-soaked chickpeas (cold water, overnight)
Cover with fresh water.
Add a teaspoon of olive oil, close the lid and once whistling cook for 1/2 an hour.
Take off the heat, release the pressure, add the fresh ingredients.
Bring back to a boil, no need to re-seal, 5 minutes.
Serve super hot in small bowl or serve the broth and then the peas with salt and paprika to taste afterwards.
This is the same flavourings as you would have in snail soup.