In a delightful culinary creation, warm and creamy chickpeas combined with a spicy tomato salad and soft homemade flatbreads deliver a comforting and satisfying meal. The chickpeas are prepared in a rustic style, gently heated instead of blended, which complements the flavors of tahini, yogurt, lemon, and a medley of aromatic spices. This dish, known as Musabaha, is perfectly accompanied by a spicy cherry tomato and coriander salad.
The preparation of the chickpeas involves using two 400g cans, drained and heated in a saucepan with olive oil, garlic, and green chili until lightly golden. Cumin, tahini, Greek-style yogurt, lemon juice, and salt are added, simmering gently after bringing to a boil. Meanwhile, the salad is crafted from cherry tomatoes, cucumber, red pepper, coriander, spring onions, green chili, and garlic, mixed thoroughly with lemon juice, white-wine vinegar, olive oil, sumac, dried mint, and Aleppo chili. This flavorful salad is set aside while the chickpeas are prepared.
For an authentic touch, the dish is served with turmeric and nigella seed flatbreads. These golden flatbreads are made by combining Greek yogurt, bicarbonate of soda, and a mix of 00 and wholewheat flour, seasoned with ground turmeric, nigella seeds, and salt. After kneading and resting, the dough is divided into eight portions, rolled out, and cooked on a hot grill or frying pan until marked with light char spots. Brushed with melted ghee or butter, the flatbreads are kept warm until ready to serve.
The final presentation involves transferring the warm chickpeas to a shallow dish, drizzling with tahini and olive oil, and topping with the spicy tomato salad. A sprinkle of Aleppo chili adds an extra kick before serving immediately alongside the flatbreads. This simple yet flavorful meal invites diners to tear off pieces of flatbread to scoop up the savory chickpeas and fresh salad, creating an engaging and delicious dining experience.