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Traditional Lebanese Balila (Warm Cumin-Infused Chickpeas with Lemon and Garlic)
The beloved morning street food of Beirut: buttery-soft chickpeas tossed warm in their velvety cooking broth with pungent crushed garlic, fresh lemon juice, heaps of toasted cumin, and rich olive oil.
Prep
10 min
Cook
45 min
Total
55 min
Ingredients
servings
4
- Large dried chickpeas, soaked overnight with 1/2 tsp baking soda400 g
- Garlic cloves, crushed into paste3 clove
- Freshly squeezed lemon juice4 tbsp
- Freshly toasted and ground cumin1 Ā½ tbsp
- Top-grade extra virgin olive oil60 ml
- Toasted pine nuts for topping30 g
- Fresh parsley, chopped2 tbsp
- Fine sea salt1 Ā½ tsp
Preparation Steps
1
Rinse soaked chickpeas; simmer in fresh water for 45-50 mins until meltingly soft. Keep in warm cooking broth.
45 min timer
2
Pound garlic with salt; whisk with lemon juice, cumin, and half the olive oil. Add hot drained chickpeas and 1 ladle of cooking broth.
3 min timer
3
Toss vigorously, lightly crushing a few chickpeas to emulsify the broth. Spoon into warm bowls, drizzle with remaining olive oil, dust with cumin, and top with toasted pine nuts and parsley.
3 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
380
Protein
16g
Carbohydrates
44g
Fat
18g
Allergens
Nuts
*estimated values per serving
Provenance & Public Domain Audit
Source: Middle Eastern & North African Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Levantine Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
