A delightful combination of flavors awaits with a dish centered around warm chickpeas, spicy tomato salad, and homemade flatbreads. The chickpeas are gently heated to maintain a rustic texture that pairs wonderfully with tahini, yogurt, lemon, and aromatic spices. This comforting meal is both satisfying and easy to prepare.
The main feature of the dish is Musabaha with a spicy cherry tomato and coriander salad. Preparing this dish takes approximately 30 minutes, including both preparation and cooking time, and serves four people. Ingredients for the chickpeas include two 400g cans of drained chickpeas, 3 tablespoons of olive oil, 5 crushed garlic cloves, 1 finely chopped large green chili, 1 tablespoon of ground cumin, 100g of tahini, 120g of Greek-style yogurt, and 3 tablespoons of lemon juice, all seasoned with salt to taste.
The accompanying salad consists of 150g of halved cherry tomatoes, a finely diced small cucumber and half red pepper, 20g of chopped fresh coriander, 2 thinly sliced spring onions, 1 thinly sliced green chili, and a crushed garlic clove. This is dressed with 2 tablespoons of lemon juice, 1 tablespoon of white-wine vinegar, 2 tablespoons of olive oil, and seasoned with 1 tablespoon of sumac, 1 teaspoon of dried mint, ½ teaspoon of Aleppo chili, and salt to taste. The salad ingredients are mixed thoroughly and set aside while the chickpeas are prepared.
For the chickpeas, heat 3 tablespoons of olive oil in a saucepan, cook the crushed garlic until golden, add the chili, then incorporate the chickpeas with 300ml of their reserved cooking liquid, cumin, tahini, yogurt, lemon juice, and salt. Simmer this mixture briefly, then serve it in a shallow dish, topped with tahini and olive oil, followed by the prepared salad and a sprinkle of Aleppo chili. Serve immediately with warm flatbreads.
To complement the dish, Turmeric and Nigella Seed Flatbreads are prepared. The process involves mixing 150g of Greek yogurt with 1 teaspoon of bicarbonate of soda, then adding 150ml of water, 350g of 00 flour, 100g of wholewheat flour, ¾ teaspoon of ground turmeric, 1 tablespoon of nigella seeds, and 1½ teaspoons of salt. Knead the mixture into a soft dough, divide into eight portions, roll into rounds, and cook on a hot grill or pan until lightly charred. Brushing these flatbreads with melted ghee or butter enhances their flavor, making them the perfect accompaniment to scoop up the chickpeas and salad for a simple yet flavorful meal.