Palestinian Msabbaha (Chickpea and Tahini Bowls with Cumin)
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Ingredients
- 800 g tinned chickpeas
- 4 tbsp tahini
- 2 garlic cloves
- 3 tbsp lemon juice
- 1 tsp ground cumin
- 0.5 tsp paprika
- 3 tbsp olive oil
- 4 flatbreads
Nutrition (per serving)
- Calories
- 617 kcal
- Protein
- 22.3 g
- Carbohydrate
- 66.8 g
- of which sugars
- 3 g
- Fat
- 26.3 g
- of which saturates
- 3.8 g
- Fibre
- 15.6 g
- Salt
- 2.00 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Warm the chickpeas with their liquid in a pan over a medium heat for 5 minutes, then drain, keeping a little of the liquid.
- 2
Mash about two-thirds of the warm chickpeas with the tahini, crushed garlic, lemon juice and cumin, loosening with a splash of the reserved liquid until creamy but still textured.
- 3
Stir the remaining whole chickpeas back through.
- 4
Spoon into bowls, drizzle with the olive oil and dust with the paprika.
- 5
Warm the flatbreads and serve alongside.
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