Musabaha, a comforting and satisfying meal, brings together warm, creamy chickpeas with a fresh, spicy tomato salad, all complemented by soft homemade flatbreads. Unlike blended chickpeas, which create a smooth texture, these chickpeas are gently heated to maintain a rustic feel. They are beautifully paired with tahini, yogurt, lemon, and aromatic spices, offering a rich and flavorful experience.
To prepare the chickpeas, begin by placing two cans, each weighing 400 grams, into a saucepan, covering them with water, and gently simmering for five minutes. Drain the chickpeas, saving around 300 milliliters of the cooking liquid. In another saucepan, heat three tablespoons of olive oil over medium heat, add five large crushed garlic cloves, and cook until lightly golden. Stir in a finely chopped large green chili, cooking for an additional minute. Add the chickpeas, reserved liquid, one tablespoon of ground cumin, 100 grams of tahini, 120 grams of Greek-style yogurt, three tablespoons of lemon juice, and salt to taste. Bring to a boil, reduce the heat, and simmer for two minutes, stirring occasionally.
For the salad, combine 150 grams of halved cherry tomatoes, a finely diced small cucumber, half a red pepper diced, 20 grams of fresh coriander, two thinly sliced spring onions, one thinly sliced green chili, and a crushed garlic clove in a bowl. Add two tablespoons of lemon juice, one tablespoon of white-wine vinegar, two tablespoons of olive oil, one tablespoon of sumac, one teaspoon of dried mint, half a teaspoon of Aleppo chili, and salt to taste. Mix thoroughly and set aside.
Transfer the warm chickpeas to a shallow serving dish, drizzle with tahini and olive oil, and top with the spicy tomato salad. For an extra kick, sprinkle with Aleppo chili. Serve immediately with warm flatbreads, which are made by mixing 150 grams of full-fat Greek yogurt with one teaspoon of bicarbonate of soda, and letting it bubble. Add 150 milliliters of water, 350 grams of either 00 or plain flour, 100 grams of wholewheat flour, three-quarters of a teaspoon of ground turmeric, one tablespoon of nigella seeds, and one and a half teaspoons of salt. Knead the mixture into a soft dough, divide into eight balls, let rest for ten minutes, roll out, and cook on a hot grill or frying pan. Brush with melted ghee or butter before serving.
This dish is best enjoyed by tearing off pieces of the golden flatbreads and using them to scoop up the warm chickpeas and fresh tomato salad, creating a simple yet flavorful meal.