Msabbaha is the traditional breakfast dish of Arab cuisine — warm, unmashed chickpeas served with olive oil and a rich tahini sauce. Simple, quick and deep in flavor.
Mix the tahini, lemon juice, garlic and cumin and season with salt.
3
Gradually add cold water while stirring, until the sauce is smooth and creamy.
💡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 water.
StoveSmall saucepan
5
Mash some of the chickpeas and transfer onto a flat 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.
384calories
13 gprotein
24 gcarbs
24 gfat
● protein 14%● carbs 26%● fat 59%
Per serving (156 g), of 4 servings
For the Cooked chickpeas · For the Tahini sauce · To assemble ·
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
Sweet paprika: measured in tsp in this recipe: 1 tsp = 2.3 g · 282 kcal per 100 g · More about Sweet 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.
