HP - Healthy Masabacha
Servings: 2 servings
Calories: 618kcal
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Ingredients
For the tomatoes
- 9 oz (250 g) cherry tomatoes
- 2 tsp olive oil
- 2 tbsp balsamic vinegar (or pomegranate molasses)
- Salt and pepper to taste
For the Msabbaha
- 1.5 cup (250 g) chickpeas, cooked (~1 can, 15oz/425g)
- 1 tsp cumin, ground
- ¼ tsp chili powder
- 4 tbsp tahini paste
- 1 clove garlic (crushed)
- ½ lemon, juiced
- 1 tsp maple syrup (or honey)
- Salt and pepper to taste
- 6 tbsp soy yogurt (to serve)
- 2 flatbreads (to serve)
Instructions
- Set a pan to low-medium heat, add olive oil and fry the cherry tomatoes for 10 minutes. Half way in, drizzle in the pomegranate molasses / balsamic vinegar and season with salt and pepper. Stir occasionally. The tomatoes are done when softened and sticky.
- Meanwhile, add the chickpeas to a saucepan and just cover with water. Add cumin and chili powder then bring to the boil and simmer for 15 minutes, reserving 3 tbsp of the cooking liquid.
- 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 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: 618kcal | Carbohydrates: 83g | Protein: 23g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Sodium: 219mg | Potassium: 971mg | Fiber: 16g | Sugar: 18g | Vitamin A: 776IU | Vitamin C: 67mg | Calcium: 216mg | Iron: 8mg