A delightful combination of warm chickpeas, spicy tomato salad, and homemade flatbreads creates a comforting and satisfying culinary experience. The chickpeas, gently heated rather than blended, provide a rustic texture that harmonizes beautifully with tahini, Greek-style yoghurt, lemon juice, and aromatic spices. This dish, known as Musabaha, is enhanced by a spicy cherry tomato and coriander salad, offering a fresh and zesty accompaniment.
To prepare the chickpeas, drain two 400g cans and place them in a saucepan with enough water to cover. Simmer gently over medium heat for about five minutes, then drain, reserving 300ml of the cooking liquid. Meanwhile, in a separate bowl, combine halved cherry tomatoes, finely diced cucumber, red pepper, fresh coriander, spring onions, green chilli, and crushed garlic. Add lemon juice, white-wine vinegar, olive oil, sumac, dried mint, Aleppo chilli, and a pinch of salt, mixing thoroughly before setting aside.
In another saucepan, heat olive oil over medium heat, adding crushed garlic and cooking until lightly golden. Stir in chopped chilli and cook for another minute before adding the chickpeas, reserved liquid, ground cumin, tahini, yoghurt, lemon juice, and salt. Let the mixture come to a boil, then reduce heat and simmer for two minutes, stirring occasionally. Serve the warm chickpeas in a shallow dish, drizzled with tahini and olive oil, topped with the spicy tomato salad, and garnished with Aleppo chilli.
Accompanying the musabaha, the turmeric and nigella seed flatbreads add a flavorful touch. Begin by mixing full-fat Greek yoghurt with bicarbonate of soda until it bubbles, then incorporate water, 00 flour, wholewheat flour, ground turmeric, nigella seeds, and salt, kneading into a soft dough. Divide the dough into eight portions, roll into balls, and let rest for 10 minutes. Roll out each ball on a floured surface to about 16cm in diameter and ½cm thick. Cook on a hot grill or frying pan for one to two minutes per side until lightly charred. Brush with melted ghee or butter and keep warm until served.
These golden flatbreads are perfect for scooping up the warm chickpeas and fresh tomato salad, creating a simple yet flavorful meal. This delightful dish invites diners to enjoy the harmonious blend of textures and flavors, making it a memorable culinary experience. Serve the flatbreads immediately with the musabaha for an authentic and satisfying meal that brings together the best of rustic and fresh ingredients.