🫘 Nikhi (Gulf boiled chickpeas)
Nikhi is a simple Gulf street snack of whole chickpeas boiled until soft, then seasoned with salt, cumin, a squeeze of lemon and a pinch of chilli. The chickpeas are tender and nutty, warm and tangy. It is sold hot in paper cups from carts and small shops, especially on winter evenings and along the seafront.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 250 g dried chickpeas, soaked overnight
- 1.5 l water
- 1 tsp salt
- 1 tsp ground cumin
- ½ tsp chilli flakes or chilli powder
- 1 lemon, juiced
Method
- Drain the soaked chickpeas, cover with fresh water and bring to the boil, skimming off any foam.
- Simmer for 60–80 minutes until completely soft, adding the salt towards the end.
- Drain, keeping a little of the cooking water.
- Toss the hot chickpeas with the cumin, chilli and lemon juice and a splash of the cooking water.
- Serve warm in small cups.
How to make it lighter
- Nikhi has no added fat, so a cup on its own is a filling, light snack.
- Keep portions to one cup of about 150 g if you are counting calories.
- Add extra lemon and cumin rather than any oil for more flavour.
History
Nikhi is eaten across the Gulf, from Kuwait and Bahrain to Saudi Arabia, the UAE and Oman, where it is a favourite cold-weather snack sold by street vendors and served at home during Ramadan.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →