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Lebanese Balila (Warm Spiced Chickpeas with Cumin, Garlic and Toasted Pine Nuts)
A soul-warming Beirut breakfast meze: tender chickpeas simmered and tossed warm with fragrant crushed garlic, ground cumin, extra virgin olive oil, and lemon, topped with sizzling toasted pine nuts.
Prep
10 min
Cook
15 min
Total
25 min
Ingredients
3servings
- Cooked chickpeas with a little cooking liquid450 g
- High quality extra virgin olive oil4 tbsp
- Fresh lemon juice2 tbsp
- Garlic cloves, crushed to a paste2 clove
- Pine nuts, lightly toasted2 tbsp
- Sea salt1 tsp
Preparation Steps
1
Warm chickpeas in a saucepan with 4-5 tbsp of their cooking liquid for 6-8 minutes until piping hot.
8 min timer
2
In a small skillet, gently toast pine nuts in 1 tbsp olive oil for 1-2 minutes until golden.
2 min timer
3
Lightly crush a few chickpeas, stir in garlic paste, salt, 1 tsp cumin, lemon juice, and remaining olive oil.
2 min timer
4
Transfer warm chickpeas to bowls, pour toasted pine nuts over the top, and serve with fresh flatbread.
1 min timer
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Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
