CHICKPEAS 1, 2, 3

One 6-pound, 14-ounce can chickpeas, with the liquid

(may substitute seven

15 1/2 -ounce cans)

1/2 teaspoon turmeric

Pinch saffron threads

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1 bunch flat-leaf parsley,

finely chopped (about 2 cups)

Sweet paprika, for garnish

In a container with a tight-fitting lid, combine the crushed garlic, lemon juice and olive oil. Cover and shake until well blended. Set aside.

Place the chickpeas and their liquid in a large pot over medium-high heat, and bring to a boil. Add the turmeric, saffron threads, cumin and coriander, stirring to combine. Cook for 30 minutes, stirring and mashing about half of the chickpeas with a mortar or the back of a ladle, until the mixture has thickened slightly. Reserve 4 cups of the cooked chickpeas with about 1 cup of the liquid for the hummus recipe that follows.