Soak the chickpeas overnight in plenty of cold water.
⚙ SoakingBowl
💡Soak in plenty of water, well above what's being soaked: legumes and grains swell and drink water, and whatever sticks out stays hard. Drain well before continuing.
2
Drain, cover with plenty of unsalted water and cook 1.5–2 hours, skimming off the foam and skins from time to time, until the chickpeas are very soft and crush easily between your fingers.
ColanderStovePot
💡Fully cooked chickpeas crush between your fingers with no resistance at all. Chickpeas that stay a little firm make a grainy spread, and no amount of tahini will fix it.
3
Drain, reserving a cup of the cooking liquid.
Colander
For the Tahini sauce
4
Mix the tahini, lemon juice, garlic and cumin and season with salt.
To assemble
5
Transfer the warm chickpeas to a bowl, add the tahini sauce and stir.
Bowl
6
Add the tomatoes and parsley.
7
Heat the olive oil in a small skillet with the chili pepper and pour the hot oil over the top.
StoveFrying pan
8
Serve hot.
443calories
17 gprotein
31 gcarbs
28 gfat
● protein 15%● carbs 28%● fat 56%
Per serving (215 g), of 4 servings
For the Cooked chickpeas · For the Tahini sauce · To assemble ·
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Parsley: measured in tbsp in this recipe: 1 tbsp = 3.8 g · 36 kcal per 100 g · More about Parsley →
🔧 Tools needed (5) · 🍳 2 cooking vessels
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)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Bowl· Also works: Pot (None)
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.
