Musabaha

Before you start cooking, soak the chickpeas in large bowl of water for 24 hours. Make sure the chickpeas are completely submerged – you may need to top up the water.

2 To make the tahini sauce, combine the yogurt and garlic in a medium bowl; season. Add the tahini and lemon juice, then mix until combined. If the sauce is too thick, gradually add 25-35ml cold water to make it thinner but still creamy.

Bring a large pan of water to the boil. Drain and rinse the soaked chickpeas, then boil briskly for 45-50 minutes, until soft. Drain, reserving 150ml of the water, then tip into a large bowl. Use the back of a large spoon (or a potato masher) to mash the chickpeas, adding a little of the reserved water, if needed, to loosen. Add the cumin, salt, paprika, garlic and lemon juice; mix until combined. Spoon into a serving dish and top with the tahini sauce. Scatter over the tomato and parsley, drizzle with the oil and serve with the flatbreads for dipping.