Servings: four to six.
If you use canned chickpeas in place of dried, don’t cook them. Add the turmeric and salt to them (but not the onion or bay leaves) and continue with the recipe as directed. Toast the whole spices in a heavy-based skillet just until fragrant; crush them with a mortar and pestle or grind them coarsely in a coffee grinder dedicated to spices.
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Make Ahead Tips
The beans can be cooked a day ahead (in fact, the flavor and texture will be even better). Cool the beans to room temperature then refrigerate in their cooking liquid; bring to room temperature before assembling the salad.
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