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 and garlic and season with salt.
5
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
6
Heat the cooked chickpeas with a little of the cooking liquid.
StoveSmall saucepan
7
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.
8
Add the olive oil and paprika and serve hot.
499calories
18 gprotein
36 gcarbs
32 gfat
● protein 15%● carbs 29%● fat 57%
Per serving (178 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 →
🔧 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)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
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.
Possible additions: Black lentils · Heating in a little water · A quarter of the chickpeas ground with the tahini and cooked with the rest (minutes) (5) · Tomatoes · Olive oil on top · Cumin on top · Black pepper on top · Chili pepper · Paprika · Parsley · Pita
