24min 4 ppl
Msabbaha (Warm Chickpeas with Tahini)
24 minutes
4 people
Easy≤30 min & ≤6 steps
24 min · 5 steps
Easy: ≤30 min and ≤6 steps
467 kcalper person
Protein 18g
Carbs 49g
Fats 22g
About this dish
Warmed chickpeas are folded through a creamy garlic and lemon tahini sauce, lightly mashed so the mixture turns rustic and thick, then finished with toasted pine nuts, chilli and a slick of olive oil.
Allergy Info
Sesame, Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Garlic clovescrushed2
- Lemon juicefreshly squeezed3 tbsp
- Fresh Corianderchopped, to serve10 g
Tins & Jars
- Chickpeastwo 400g tins, drained and rinsed800 g
Dried Goods
- Watercold, for the tahini sauce3 tbsp
- Pine nutstoasted, to serve20 g
Spices & Seasonings
- Fine sea salt1 tsp
- Ground Cumin0.5 tsp
- Chilli flakesto serve0.5 tsp
Oils & Condiments
- Tahini4 tbsp
- Extra-virgin olive oilto serve2 tbsp
Utensils
- Saucepan
- Mixing bowl
- Chopping board
- Sharp knife
- Frying pan
Method
1
Place the drained chickpeas in a saucepan with enough water to cover and warm through over a medium heat for 8 minutes.
Approx. 8 minutes
2
Meanwhile, whisk the tahini, garlic, lemon juice, salt and cold water together in a bowl until smooth and creamy.
Approx. 5 minutes
3
Toast the pine nuts in a dry frying pan over a medium heat for 2 minutes, tossing frequently, until golden.
Approx. 2 minutes
4
Drain the warmed chickpeas, setting a small handful aside for garnish, then stir the rest into the tahini sauce with the cumin, mashing lightly with the back of a spoon until creamy but still textured.
Approx. 5 minutes
5
Spread the msabbaha over a shallow serving plate, scatter over the reserved whole chickpeas, toasted pine nuts, chilli flakes and coriander, then drizzle with the olive oil.
Approx. 4 minutes
