500gcooked chickpeas, from 200 g/1 cup dried chickpeas, soaked and cooked (recommended – see notes for my method) or 2x400 g/14 oz tinned, rinsed and drained
125mlchickpea cooking water or drinking water
50gtahini
1tspground cumin
1Tbsplemon juice, or to taste
salt and pepper
Chickpeas (if cooking from dried)
200gdried chickpeas
1bay leaf
1whole garlic, cut in half horizontally (no need to peel)
water
salt
Topping
3Tbspextra virgin olive oil
20gpine nuts
3garlic cloves, thinly sliced
1handfulflat-leaf parsley, finely chopped
1tsppul biber (Aleppo pepper), or to taste
salt and pepper
How I make it
If your chickpeas aren't warm, heat them gently in water.
Add the chickpeas to a bowl along with 125 ml (½ cup) of the cooking water as well as the tahini, ground cumin and lemon juice.
Using a fork, roughly mash until the texture is to your liking. Season to taste with salt, pepper and more lemon juice, if you like. Add the msabbaha to individual serving bowls (or a large communal one).
At the same time, heat 3 Tbsp extra virgin olive oil, pinenuts and thinly sliced garlic cloves in a small saucepan over medium heat. Fry until golden, but not burnt, stirring constantly. It should only take a minute or two. Do this at the very last minute, as the garlic and pine nuts will continue to cook in the hot oil if you don't immediately add it to top your msabbaha.
Add the oil, pine nuts and garlic topping to the bowl(s) of msabbaha, then top with flat-leaf parsley and chili flakes. Serve at once.
Tips & notes
To cook chickpeas from dry chickpeas:
Place the chickpeas in at least 3x the volume water. Add a generous teaspoon salt. Leave to soak in a cool place for at least 8 hours, or overnight. If your kitchen is very warm or you’re planning to leave them for more than 12 hours, place them in the fridge.
Drain the water from the chickpeas. Add fresh water to cover by 2-3 cm and another teaspon salat. Bring to the boil and boil hard for 3-4 minutes while skimming the foam off the surface. Turn the heat down to low, bringing the water to a slow simmer with only slight movement on the surface. Add the bay leaf, garlic and olive oil. Leave to simmer like this until the chickpeas are completely tender. It may take anything from 20 minutes to several hours, depending on your chickpeas, but they’re usually done in 30-45 minutes. Keep a close eye on it and test regularly. When satisfied the chickpeas are done, take off the heat and discard the bay leaf and garlic. Note the chickpeas may cook a little unevenly, so make sure to check at least three chickpeas before taking off the heat.
Did you make this recipe?I'd love it if you'd be kind enough to leave a rating and a short comment.