A Levantine specialty notably served in Palestine, msabbaha brings together very tender, still-warm chickpeas, partially crushed in a generous tahini, lemon, and garlic sauce. It is enjoyed immediately, with pita bread.
Ingredients
- 440 g dried chickpeas
- 1 tsp baking soda
- 240 g tahini
- 3 pieces fresh lemons
- 4 cloves fresh garlic
- 80 ml extra-virgin olive oil
- 2 tsp ground cumin
- 0.5 bunches fresh flat-leaf parsley
- 1 tsp sweet paprika
- 12 g fine salt
- 4 pieces pita bread
Method
- The day before, cover the chickpeas generously with cold water, stir in the baking soda, and soak overnight.
- Drain the chickpeas, rinse them thoroughly, and place them in a large pot. Cover very generously with fresh water and gradually bring to a boil.
- Skim the foam that rises to the surface. Then maintain a gentle simmer, uncovered, until the chickpeas are extremely tender and crush without resistance between your fingers. Add hot water during cooking if necessary.
- Salt the chickpeas toward the end of cooking. Ladle out some of their cooking liquid, then keep the chickpeas in the remaining liquid so they stay warm and soft.
- Juice the lemons. Pound the garlic with some of the salt until you have a fine paste, then stir in the lemon juice and let rest briefly to mellow the harshness of the garlic.
- Pour the tahini into a large bowl. Gradually whisk in the lemon and garlic mixture. The tahini will initially thicken and seize up.
- Gradually loosen the sauce with the hot chickpea liquid, still whisking constantly, until you have a smooth, glossy, and coating cream. Adjust the salt and acidity.
- Drain the still-piping-hot chickpeas, reserving their liquid. Fold the majority of them into the tahini sauce.
- Roughly crush some of the chickpeas against the side of the bowl with a spoon, while leaving many whole. Add a splash of cooking liquid if the mixture seems too tight.
- Immediately divide the msabbaha into shallow bowls. Place the reserved chickpeas in the center, make a few swirls with a spoon, and drizzle generously with olive oil.
- Finish with the cumin, paprika, and parsley leaves. Serve without delay with warm pita breads.
Nutrition
Per serving
- Energy
- 777.1 kcal
- Protein
- 22.92 g
- Carbohydrate
- 58.38 g
- Fat
- 53.78 g
- Fibre
- 17.72 g
- Calcium
- 149.35 mg
- Iron
- 8.25 mg
- Magnesium
- 156.02 mg
