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£3.90/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
Typical values per serving when made using specific products in recipe
Energy | 1,995kJ/ 476kcals |
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Fat | 17g |
Saturated Fat | 2.7g |
Carbohydrates | 53g |
Sugars | 5.2g |
Fibre | 10g |
Protein | 22g |
Salt | 1.1g |
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