Musabaha

• 800 g (28 oz) of tinned chickpeas
• 500 ml (2

Combine the chickpeas and liquid with the water and bicarbonate of soda in a small pan. Boil for approximately 30 minutes.

Combine the yoghurt, tahini, garlic and lemon juice in a bowl and salt to taste. The tahini is the only thing you need to thicken the sauce.

Over a bowl to catch the liquid, drain the cooked chickpeas and set aside the cooking liquid. Using a fork, mash half