Mix the tahini, lemon juice, garlic and cumin and season with salt.
3
Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.
💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
To assemble
4
Heat the cooked chickpeas with a little of the cooking liquid and the lentils.
StoveSmall saucepan
5
Mash some of the chickpeas and transfer into a deep plate and pour the tahini sauce over the top.
💡Serve msabbaha hot: the warm chickpeas warm the tahini from below, so it stays soft and coating.
6
Add the olive oil, paprika and parsley and serve hot.
367calories
14 gprotein
29 gcarbs
22 gfat
● protein 15%● carbs 31%● fat 54%
Per serving (150 g), of 4 servings
For the Cooked chickpeas · For the Tahini sauce · To assemble ·
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Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Paprika →
Parsley: measured in tbsp in this recipe: 1 tbsp = 3.8 g · 36 kcal per 100 g · More about Parsley →
🔧 Tools needed (3) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
By the steps, as the recipe is built now: another version or addition can change the list.
