Sabich

Ingredients

• 250 gdried chickpeas
• 1 tspbicarbonate of soda
• 270 gtahini
• 40 glemon juice
• as neededstill water
• to tastesalt
• to tasteblack pepper
• 1aubergine
• 50 golive oil
• 2eggs
• 120 gbaby potatoes
• 20 golive oil
• 2 gsalt
• 650 gmangoes
• 40 glemon juice
• 20 golive oil
• 5 ggarlic
• 5 gfenugreek
• 5 gmustard seeds
• 10 gground turmeric
• 2 gground cumin
• 10 gharissa
• 20 gcider vinegar
• 5 ggarlic
• 1 bunchparsley
• 400 golive oil
• 5 gfleur de sel

Instructions

1. 1

   Soak the chickpeas

   The night before, cover the chickpeas with three times their volume of cold water and leave them to soak overnight.

2. 2

   Cook the chickpeas

   The next day, drain them and put them in a large pot with 2 litres of cold water and the bicarbonate of soda. Bring to the boil, then lower the heat and simmer for 40 minutes to 1 hour, skimming off foam as it forms, until the chickpeas squash easily between your fingers. Drain, reserving the cooking water.

3. 3

   Blend the hummus

   Blend the chickpeas with the tahini, 40 g lemon juice and a little cooking water until smooth and fairly firm. Season with salt and pepper.

4. 4

   Make the amba

   Peel the mangoes and remove the flesh. Put them in a blender with 40 g lemon juice, 20 g olive oil, 5 g fenugreek, 5 g mustard seeds, 10 g ground turmeric, 2 g ground cumin, 10 g harissa and 20 g cider vinegar. Blend to a smooth, even paste.

5. 5

   Mix the parsley

   Peel and chop 5 g garlic, then wash and finely chop the parsley. Mix them with 400 g olive oil and 5 g fleur de sel in a bowl.

6. 6

   Roast the aubergine

   Heat the oven to 180°C. Cut the aubergine into cubes and arrange them on a baking-paper-lined tray with a drizzle of olive oil underneath and another over the top. Roast for 10 minutes.

7. 7

   Roast the potatoes

   Put the baby potatoes on a baking-paper-lined tray with a drizzle of olive oil underneath and another over the top. Roast for 20 minutes, then remove from the oven and halve them lengthways.

8. 8

   Cook the eggs

   Bring a pan of water to the boil with a little white wine vinegar. Cook the eggs for 6 minutes, then transfer them straight to a bowl of iced water for 5 minutes to stop them cooking. Peel carefully and cut each egg in half.

9. 9

   Arrange the plate

   Spoon the hummus into a deep plate and make a well in the centre. Arrange the prepared ingredients alongside one another in the well.

What is sabich?

Sabich is an Israeli dish with Iraqi Jewish roots, commonly served as a stuffed pita or as a plate of its components. Hummus, aubergine, egg and fresh or pickled accompaniments make for a varied mix of textures and flavours.

This version, shared by chef Steeve Zylbersztejn of Paris restaurant Dalia, serves the elements over hummus, with mango amba and a parsley-and-garlic dressing. The fruit, spice and herbs bring brightness to the rich base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 7500 calories, 173g protein, 472g carbs, 556g fat.

The chickpeas and potatoes supply most of the carbohydrates, while the eggs and chickpeas contribute protein. Tahini and the large quantity of olive oil account for much of the fat; serve a modest amount of the oil-rich parsley dressing and add a fresh salad to balance the plate.

Build the hummus base

Chickpeas: soaking them overnight helps them cook evenly. They are ready when they crush easily between your fingers.

Tahini: blend it with the chickpeas and lemon juice, adding cooking water gradually. A little at a time makes it easier to keep the hummus thick and smooth.

Make the mango amba

Ripe mango: peel it and use the flesh for the sauce. Blending the listed ingredients together gives the amba a smooth, spoonable consistency.

Spices and acid: turmeric, cumin, fenugreek and mustard seeds give the mixture its savoury spice, while lemon and cider vinegar cut through the mango's sweetness.

Roast for contrasting textures

Aubergine: cut it into cubes and roast for 10 minutes at 180°C. Keep an eye on the pieces, as the recipe gives a short roasting time.

Potatoes: roast for 20 minutes, then halve them lengthways. The method gives no additional doneness cue, so check that they are tender before serving.

Keep the eggs tender

Timing: cook the eggs for 6 minutes in boiling water, then chill them in iced water for 5 minutes. The cold bath stops the cooking and makes them easier to handle.

Peeling: remove the shells carefully before cutting the eggs in half, so the soft centres stay intact.

Assemble and serve

Hummus: spread it in a deep plate and make a well with the back of a spoon. This gives the toppings a place to sit.

Finish: arrange the aubergine, potatoes, eggs, amba and parsley mixture beside one another. Serve promptly so the roasted pieces and eggs retain their textures.

Recipe notes & tips

• Start soaking the chickpeas the night before you plan to serve the dish.
• Skim foam regularly while the chickpeas simmer, as directed.
• Keep some chickpea cooking water to thin the hummus gradually.
• Prepare the mango amba while the aubergine and potatoes roast.
• Use an ice bath straight after the eggs' 6-minute cooking time.
• Set out the toppings separately so each diner can choose how to combine them.

Variations

• Add pita: serve warm pita alongside the plate for scooping.
• Use extra herbs: mix chopped mint into the parsley dressing for a fresher note.
• Adjust the heat: use less harissa in the amba for a milder sauce.
• Make it more acidic: add a little extra lemon juice to the hummus to taste.
• Serve as sandwiches: tuck the hummus and toppings into pita breads.

Common mistakes to avoid

• Skipping the soak: the chickpeas need an overnight soak before cooking.
• Draining without reserving water: save the cooking liquid to blend the hummus.
• Adding too much water at once: blend in small additions to keep the hummus firm.
• Overcooking the eggs: follow the 6-minute boil with a 5-minute ice bath.
• Crowding the plate: arrange the components beside one another as the method directs.

How to store

Store leftover components separately in covered containers in the fridge and use within 3 days. Reheat the aubergine and potatoes in the oven until hot; serve the hummus, amba and eggs chilled or at room temperature.

Frequently asked questions