Cooked Taro with Abu Shousha

Ingredients

• 1 kilogram taro
• 1 kilogram onions, or more to taste (the more onions you use, the better the flavor)
• 1 1/2 cups cooked chickpeas
• A bunch of finely chopped parsley, optional
• Salt to taste
• A squeeze of lemon juice for serving, optional

Method

1. Wear gloves and peel the taro, then wash it. If it is a large piece, cut it before washing
2. Leave it to drain very well from the washing water overnight before cooking
3. The next day, fry it like potatoes in plenty of hot oil
4. Place it in a pot with the pre-cooked or canned chickpeas, depending on what is available ...
5. Meanwhile, fry the sliced onions in a little oil until softened
6. Add the fried onions over the taro and chickpeas in the pot, adjust the salt, and cover everything with water
7. Place the pot over medium heat until the taro pieces are very tender
8. Finally, add the chopped parsley (optional), let everything boil for 2 minutes, then turn off the heat
   Timers: 2 min
9. Serve the cooked taro with a squeeze of lemon juice and eat it with Arabic bread
10. From Ruwida's recipes, also try How to Make Koshari
11. You can learn how to make kibbeh arnabieh, which some people also add taro to... click the link How to Prepare Kibbeh Arnabieh