Musabaha (Masabacha) | Recipe | A kitchen in Istanbul

Ingredients

• 500 g cooked chickpeas
• 125 ml chickpea cooking water or water
• 50 g tahini
• 1 tsp ground cumin
• 1 Tbsp lemon juice (or to taste)
• salt and pepper
• 200 g dried chickpeas
• 1 bay leaf
• 1 whole garlic (cut in half horizontally (no need to peel))
• water
• salt
• 3 Tbsp extra virgin olive oil
• 20 g pine nuts
• 3 garlic cloves (thinly sliced)
• 1 handful flat-leaf parsley (Italian parsley) (finely chopped)
• 1 tsp pul biber (Aleppo pepper) (or to taste)