MUSABAHA (CREAMY WARM CHICKPEAS WITH TAHINI)

Ingredients:

For the warm chickpeas
▢ 1 can Chickpeas - 19oz/540grams
▢ 2-3 tablespoon Lemon juice - 30-45 ml
▢ 1-2 Garlic cloves - minced (Optional)
▢ 2 tablespoon Tahini - 30ml
▢ 2 tablespoon Extra virgin olive oil - 30ml
▢ ¼ cup Chickpea cooking water - 60ml
▢ Salt and kosher salt to taste
Garnish
▢ 2 tablespoon Olive oil - 30ml
▢ 2 tablespoon Pine nuts - 16 grams. You can use slivered almonds instead
▢ 1-2 teaspoon Aleppo pepper flakes - 2-3 grams. Use more or less depending on taste
▢ Fresh chopped parsley

Preparation:

- Boil chickpeas. To a small pot set on medium-high heat, add the canned chickpeas with their water. Boil until the chickpeas soften, about 8-10 minutes.
- Dress. Using a slotted spoon, transfer the warmed chickpeas to a serving bowl. Add the lemon juice, minced garlic (if using), tahini, a big pinch of salt, fresh cracked pepper and a drizzle of olive oil. Stir to combine.
- Mash. Using the back of a fork, mash some of the chickpeas. Add a splash of the cooking water to help loosen up the chickpeas. The final product should be chunky with some whole chickpeas still present.
- Taste and adjust the seasoning.
- Prepare topping. In a small frying pan, add olive oil and pine nuts. Fry on low-medium heat until the pine nuts begin to brown lightly, about 1-2 minutes, then remove from heat. Add the Aleppo pepper flakes and swirl the pan to combine.
- Garnish. Quickly pour the warm oil and pine nut mixture over the chickpeas. Garnish with fresh parsley and enjoy.q

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Nutrition Values:

Calories: 342kcal
Carbohydrates: 26g
Protein: 9g
Fat: 24g
Saturated Fat: 3g
Polyunsaturated Fat: 6g
Monounsaturated Fat: 13g
Sodium: 25mg
Potassium: 333mg
Fiber: 7g
Sugar: 4g
Vitamin A: 326IU
Vitamin C: 5mg
Calcium: 57mg
Iron: 3mg