Soak the chickpeas in water for about 12 hours. Then put them with the soaking water in a saucepan and make about 45 min with the lid closed on medium heat. Skim off any foam that rises.
If there is not enough liquid in the saucepan, add more water. Drain the chickpeas in a colander and drain.
When cooled, rinse and dry the meat and cut into bite-sized pieces. Remove the skin from the onion and chop finely. Remove the skin from the garlic and press it through a garlic press. 3.
Heat the olive oil in a large saucepan and fry the meat for about 4 minutes over medium heat. Add the long grain rice, onion and garlic and stir-fry over low heat until translucent. Add the chickpeas, cumin and turmeric. Season with salt, add 1 liter of water, stir and cook for about 40 minutes with the lid on, until the liquid has almost completely evaporated.
Rinse the parsley, shake it dry and chop it without the coarse stems. Sprinkle over the rice just before serving.
The dish is a specialty of the Gulf States.
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