Healthy Masabacha
Servings: 2 servings
Calories: 502kcal
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Equipment
Ingredients
For the tomatoes
- 9 oz (250 g) cherry tomatoes
- 1 tsp olive oil
- 2 tbsp balsamic vinegar (or pomegranate molasses)
- Salt and pepper to taste
For the Msabbaha
- 1 cup (170 g) chickpeas, cooked
- 1 tsp cumin, ground
- ¼ tsp chili powder
- 3 tbsp tahini paste
- 1 clove garlic (crushed)
- 1 lemon, juiced
- 1 tsp maple syrup (or honey)
- Salt and pepper to taste
- 6 tbsp soy yogurt (to serve)
- 2 flatbreads (to serve)
- 1 tbsp nutritional yeast
Instructions
- Add the chickpeas to a saucepan with enough water to cover them. Add cumin and chili powder then bring to the boil and simmer for 15 minutes, reserving 3 tbsp of the cooking liquid.
- Meanwhile, set a pan to low-medium heat, add olive oil and fry the cherry tomatoes for 10 minutes. Half way in, drizzle in the balsamic vinegar /pomegranate molasses and season with salt and pepper. Stir occasionally. The tomatoes are done when softened and sticky.
- In a jug mix together the tahini, garlic, lemon juice, maple syrup (or honey) and the reserved cooking liquid. Season with salt and pepper and whisk together until smooth. Add a splash of cold water to loosen slightly more if you like.
- Drain the chickpeas then transfer to a mixing bowl. Roughly mash with the back of a spoon and then add the nutritional yeast and mix in. Then, stir through the tahini sauce. Taste and season with more salt and pepper and lemon juice if you like.
- To serve, toast the flatbreads. Divide the masabacha between two bowls, top with the roasted tomatoes and serve with the toasted flatbreads and yogurt.
Nutrition
Calories: 502kcal | Carbohydrates: 72g | Protein: 20g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Sodium: 213mg | Potassium: 892mg | Fiber: 13g | Sugar: 17g | Vitamin A: 760IU | Vitamin C: 66mg | Calcium: 186mg | Iron: 7mg