Vegetarian Kibbeh with Sumac and Chickpeas

Do not heat the sumac with the chickpeas for more than 2 minutes so as to avoid the development of a bitter taste.Whole-wheat flour is a significant source of selenium and dietary fiber. Fiber may benefit health by reducing the risk of colon cancer as well as of heart and artery disease. Region: Kuakh

1. For the sauce: In a deep pot, add the chickpeas along with 1 L of water and simmer for 1 hour and 40 minutes. In a separate pot, bring to a boil 500 ml of water, then add 2-1/2 Tbsp of sumac and leave to rest.
2. For the kibbeh dough: In a deep bowl, mix the burghol with the flour, mint, seven spices*, water, and salt. Knead the kibbeh dough until it becomes smooth and elastic. Cover the mixing bowl and leave to rest for 30 minutes.
3. For the stuffing: Add the potatoes to 11/2 cup of water in a saucepan, and bring to a boil. cooking until the potatoes are tender, cool and cut them into small cubes. Saute the chopped onions until lightly browned. Add the onions to the potatoes along with the seven spices* and salt. Mix well.
4. For the kibbeh: Take small dumplings of dough and mold them into small balls. Then pierce each dumpling with one finger until it becomes cylindrically hollow; stuff it with the potato mix then close it. In order to ease the procedure, dip the fingers in a bowl of water between each molding. Add 2 L of water and salt to a pan. Bring the water to a boil then add the kibbeh and simmer for 20 minutes or until they are well cooked.
5. Before serving: Sauté the onions with the garlic until lightly browned. Heat the chickpeas. Add to them the sumac and garlic mix. Dip the kibbeh in the sauce for 10 minutes. Serve the sauce and the kibbeh in separate bowls.