Musabakha

Name: Musabakha
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cans chickpeas, drained; 1/2 cup tahini; 1/4 cup fresh lemon juice; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp fine salt; 1/2 cup warm water; 2 tbsp extra-virgin olive oil; 2 tbsp flat-leaf parsley, chopped; 1/2 tsp paprika

A warm Levant chickpea dish served in a creamy garlic tahini sauce. Features a rustic texture with whole warm chickpeas folded into a lightly mashed tahini base.

25 minEasyServes 4380 cal/serving

Middle EasternBreakfastStovetopVegetarianVeganMediterraneanHigh FiberHalal-friendlyGluten-FreeDairy-FreeSoy-FreeEgg-FreeNut-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

2 cans chickpeas, drained
1/2 cup tahini
1/4 cup fresh lemon juice
2 cloves garlic, minced
1 tsp ground cumin
1 tsp fine salt
1/2 cup warm water
2 tbsp extra-virgin olive oil
2 tbsp flat-leaf parsley, chopped
1/2 tsp paprika

Instructions

1

Combine 2 cans drained chickpeas and half of the warm water in a small saucepan over medium heat.
2

Simmer for 10 minutes until hot and softened, then remove from heat.
3

Whisk 1/2 cup tahini, 1/4 cup fresh lemon juice, 2 cloves minced garlic, 1 tsp ground cumin, 1 tsp fine salt, and remaining warm water in a bowl until smooth.
4

Mash half of the warm chickpeas into the tahini sauce.
5

Stir in the remaining whole chickpeas until thoroughly coated.
6

Transfer to a shallow bowl, drizzle with 2 tbsp extra-virgin olive oil, and top with 2 tbsp chopped flat-leaf parsley and 1/2 tsp paprika.

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Questions

What is Musabakha?

A warm Levant chickpea dish served in a creamy garlic tahini sauce. Features a rustic texture with whole warm chickpeas folded into a lightly mashed tahini base. This reference files it under Middle Eastern breakfast: made on the stovetop, rated easy and about 25 minutes start to finish.

What should Musabakha look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until thoroughly coated.

Is there a substitute for tahini in Musabakha?

The entry for Musabakha calls for 1/2 cup tahini. In its place: Unsweetened sunflower seed butter or cashew butter is the closest. Smooth natural peanut butter works where its flavor will not fight the dish.

Can I use dried beans instead of canned in Musabakha?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Musabakha uses 2 cans chickpeas, drained.

How many calories are in Musabakha?

One serving (the recipe makes 4) is about 380 calories, with 12 g protein, 32 g carbohydrate and 24 g fat, plus 9 g fiber and 520 mg sodium. The figures are estimates computed from the ingredient list.

Serve it with

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