Masabacha-Warm Chickpeas with Tahini Sauce and Pine Nuts

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2 cups dry chickpeas or garbanzo beans (soaked overnight with one teaspoon baking soda and enough water to cover twice their volume) See note 2 to make with canned chickpeas

2 tsp salt

6 cups water

½ cup raw pine nuts

¾ cup fresh chopped parsley or cilantro

½ tsp sweet cinnamon

½ tsp allspice

Extra virgin Olive oil for drizzling (optional)

subheading: FOR THE TAHINI:

1 cup tahini paste

¼ cup freshly squeezed lemon juice

½ cup + 2 tablespoon water

½ tsp salt

Directions at mayihavethatrecipe.com

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