If you are using dried chickpeas and fava beans, in one large bowl soak the dried chickpeas in warm water for 10 hours and in a different large bowl soak the dried fava beans in cold water for 10 hours. Ideally leave them soaked overnight. In the morning rinse them well and drain. You will need 2 cooking pots to cook separately the chickpeas and the fava beans. For the chickpeas bring water to a boil in a cooking pot and when the water is boiling add the drained chickpeas and leave them cooking over low heat, stirring occasionally, for 1-2 hours until tender. For the fava beans, add the drained fava beans in a cooking pot, cover with water and add one teaspoon extra virgin olive oil. Cook over low-medium heat, stirring occasionally, for 1 hour until tender. You may have to add extra water while the chickpeas and fava beans are cooking. Once they are cooked, add 1 teaspoon of sea salt (or salt to taste), stir and remove from the heat.
Once they are both cooked, mix them together and proceed as indicated in step 3.


It is common to serve this dish accompanied with Lebanese bread, olives and some fresh vegetables such as tomatoes and Lebanese cucumbers.