Few things make me happier than a bowl of warm musabaha served with freshly baked bread straight from the pan. It’s a combination that shouts comfort, generosity and the simple pleasure of sharing food. Across the Levant, musabaha is a much-loved breakfast or brunch dish, though I’d happily eat it at any time of day. Served with the buttery, soft turmeric and nigella-seed flatbreads, it becomes a meal that is nourishing, intensely satisfying and perfect for gathering family and friends around the table.Musabaha (warm chickpeas with spicy cherry tomato and coriander salad)Sami Tamimi’s musabaha, or warm chickpeas with spicy cherry tomato and coriander salad.When I’m short of time but craving something nourishing, full of flavour and genuinely satisfying, I turn to murabaha time and again. Unlike hummus, the chickpeas are left whole, then gently warmed and topped with a vibrant salad of spicy cherry tomatoes, fresh coriander and good olive oil. Serve with plenty of the warm flatbreads below for scooping.Prep 15 min
Cook 15 min
Serves 42 400g tins chickpeas, drained
3 tbsp olive oil, plus extra to drizzle5 large garlic cloves, peeled and crushed1 large green chilli, finely chopped seeds and all1 tbsp ground cumin
