Musabaha

This recipe is a recreation - to the best of my memory, and with some tweaks to make it more convenient, accessible, and affordable - of one of my favorite Syrian dishes introduced to me by a lovely family from Aleppo. Every since I first had it I've been wanting a recipe, and I recently came across Luay Ghafari's great recipe and realized it was pretty close to perfect. I can't claim any authenticity for my version, but it is a deliciously vegan dish that I crave whether I'm off meat or not. I hope you like it as much as I do!

Musabaha

(1 serving*)

Ingredients

1 can (540g/19oz) of chickpeas**

Water (as needed)

2 tablespoons of olive oil (divided***)

5 cloves of garlic (crushed/minced)

1/4 cup of cooking water*****

2 tablespoons of lemon juice

2 tablespoons of tahini

1 teaspoon of bouillon powder

1/2 teaspoon of cumin

Black pepper (to taste)

Dried parsley (to taste)

Salt (to taste)

Aleppo pepper or smoked paprika (to garnish)

Fresh parsley (to garnish)

1 tablespoon of toasted pine nuts (optional)

*This makes for a very hearty serving. If you're not particular hungry or have some side dishes it could easily be two servings.

**Don't fuss with draining or rinsing the chickpeas.

***Divide in half.

*****From the chickpeas.

Directions

1) Add the whole can of chickpeas (including the aquafaba) to a medium pot over high heat, add water until the chickpeas are about two centimeters (around an inch) beneath the surface, and cook, stirring occasionally, until the pot comes to a boil. Once boiling, reduce the heat and simmer until the chickpeas are tender (about 10 minutes).

2) While the chickpeas are cooking add half the olive oil to a small pan, place it over medium heat, and sauté the garlic for a couple of minutes until lightly browned and fragrant.

3) When the chickpeas are done reserve a quarter cup of the liquid they were cooked in, drain, and then add the chickpeas and reserved liquid to a medium mixing bowl.

4) Roughly mash about three quarters of the chickpeas, then stir in the lemon juice, tahini, bouillon powder, cumin, black pepper, dried parsley, and salt as well as the garlic oil from step 2.

5) Serve the musabaha drizzled with the remaining tablespoon of olive oil, a smattering of chopped fresh parsley if any's on hand, the pine nuts (if using), and a sprinkle of Aleppo pepper or smoked paprika, and enjoy!