Indulge in a comforting and satisfying meal with a delightful combination of warm chickpeas, a vibrant spicy tomato salad, and soft homemade flatbreads. This dish is characterized by its rustic texture, achieved by gently heating the chickpeas instead of blending them. The earthy flavors of tahini, yogurt, lemon, and aromatic spices complement the chickpeas perfectly, creating a harmonious taste experience.
To prepare the chickpeas, simply drain two 400g cans and place them in a saucepan with enough water to cover. Allow them to simmer gently for about five minutes before draining, reserving approximately 300ml of the cooking liquid. For the salad, mix halved cherry tomatoes, finely diced cucumber and red pepper, chopped coriander, sliced spring onions, thinly sliced green chili, and crushed garlic in a bowl. Add lemon juice, white-wine vinegar, olive oil, sumac, dried mint, Aleppo chili, and a pinch of salt. Thoroughly combine the ingredients and set the salad aside.
Next, heat olive oil in a saucepan over medium heat. Lightly cook crushed garlic for about two minutes until it turns golden, then add chopped chili and cook for another minute. Incorporate the chickpeas, reserved cooking liquid, cumin, tahini, yogurt, lemon juice, and salt. Bring the mixture to a boil, then lower the heat to simmer gently for about two minutes, stirring occasionally. Transfer the chickpeas to a serving dish, drizzle with tahini and olive oil, and generously spoon the spicy tomato salad on top. Finish with a sprinkle of Aleppo chili, and serve immediately with warm flatbreads.
Creating the perfect accompaniment, turmeric and nigella seed flatbreads are quick and easy to make. In a mixing bowl, combine Greek yogurt and bicarbonate of soda, allowing the mixture to bubble slightly. Gradually add water, along with 00 flour, wholewheat flour, turmeric, nigella seeds, and salt. Knead the mixture on low speed for about five minutes until a soft dough forms. Divide the dough into eight portions, roll into balls, and allow them to rest under a damp kitchen towel for 10 minutes.
On a floured surface, roll each dough ball into a round approximately 16cm wide and ½cm thick. Heat a grill or frying pan until very hot and cook the flatbreads one or two at a time for one to two minutes per side, until lightly charred. Brush the hot flatbreads with melted ghee or butter and serve immediately alongside the musabaha. Tear off pieces of bread to scoop up the warm chickpeas and fresh tomato salad, creating a simple yet flavorful meal.