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Msabbaha (warm chickpeas with tahini) with boiled eggs

The Culinary Institute of America · 11 min video

Read about chickpeas in the BrightCulinary Book

Msabbaha (warm chickpeas with tahini) with boiled eggs, from the video
Timestamp
Ingredients
Method
Techniques
▶ 8:06
  • hot chickpeas
Cook the chickpeas three to four hours; take off all the cooking water.
Msabbaha with warm chickpeasDraining
▶ 8:24
  • chinat
  • Yemenite spicy
Add tahini and a little of the spicy paste to the hot chickpeas.
▶ 8:48
  • cumin
  • salt
  • fresh lemon
  • olive oil
Add cumin and salt, then fresh lemon and olive oil.
▶ 9:30
  • boiled eggs
  • basil
Top with boiled eggs, olive oil, lemon and basil.
Finishing as a morning dish