4 tablespoons olive oil
1 red onion, finely chopped
2 teaspoons ground cumin
1/4 teaspoon ground allspice
1 pound red Swiss chard, well washed and roughly chopped
Scant 1 cup milk
Scant 1 cup chickpea flour
Sea salt and freshly ground pepper
3 tablespoons cooked (canned) chickpeas
3 tablespoons lemon juice
Vegetable oil for deep frying
Ground turmeric for garnish
Tahini, Lemon and Sumac Sauce, recipe follows
3 tablespoons tahini paste
1 teaspoon ground cumin
Juice of 2 small lemons
2 garlic cloves, chopped
Sea salt and freshly ground pepper
1/2 teaspoon crushed sumac
2 tablespoons olive oil
1 teaspoon black sesame seeds
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