Nahit

2 cups of chick peas, soaked overnight in water to cover    -   1 teaspoon salt    -   1 Tablespoon oil   -    1/2 cup clear honey   -   1/2 cup water   -    1/2 teaspoon cinnamon

Drain the chick peas. Put them in a saucepan in water to cover and bring to a boil. Boil for 1 hour or until tender. Preheat the oven to 350 degrees F. Drain the chick peas, discarding any remaining cooking liquid and place in an ovenproof serving dish. Combine the salt, oil, honey, water and cinnamon. Pour this over the chick peas. Bake for 30 minutes, basting with the liquid after 15 minutes of cooking. Serve warm.

Nahit, also known as bob (Yiddish for "beans"), are chick peas as they are eaten in Russia and Poland, it was traditional for Jews to eat these on the birth of a child. Chick peas, and also green peas, are symbols of the continuity of life because they are round. This recipe is also associated with Purim in western Russia and Poland. From "Jewish Cooking From Around the World" by Josephine Levy Bacon, 1986,  Barrons.

I use canned chickies and cook in a crockpot usually in a larger quantity too. Also, a great website for finding more info on Purim is Chabad.org. I like to find recipes that tie in with holidays to teach the young ones about holidays and other cultures.