Sabih with spiced chickpeas

Sabih with spiced chickpeas is a gorgeous and easy to make street food that hails from Israel’s multicultural past. It’s vegan and can be gluten-free too.

FRIED AUBERGINE / EGGPLANT:
olive oil
2 small aubergines / eggplants
2 tsp fine salt
3 tsp cornstarch / cornflour (optional)

SPICY CHICKPEAS:
2 cups cooked chickpeas, drained well
2 tbsp olive oil
1 tsp cumin
1 tsp smoked paprika
½ tsp chilli powder, adjust to taste
fine sea salt, to taste

ZHOUG (spicy herb condiment):
35 g / 1 cup packed fresh coriander leaves
20 g / ½ cup packed fresh parsley leaves
1-2 hot green chillies
½ tsp ground cumin
¼ tsp ground cardamom
¼ tsp ground cloves
a pinch of sugar
½ tsp salt
black pepper, to taste
4 tbsp extra virgin olive oil
2 tbsp lemon juice
2 tbsp water

TAHINI SAUCE:
60 ml / 4 tbsp tahini
2 tbsp lemon juice
½ large garlic clove, grated
1 tsp maple syrup
salt & pepper, to taste

ISRAELI SALAD:
1 Lebanese cucumber
2 ripe tomatoes
1 medium spring onion, sliced
a few stalks of parsley, chopped finely
1 tbsp extra virgin olive oil
lemon juice, to taste

REMAINING INGREDIENTS:
savoury mango pickle (also known as amba)
4 round pitas (GF if necessary)
classic hummus (recipe here), optional

View the full recipe at Lazy Cat Kitchen →