Balila is definitely one of my favorite Lebanese dishes with its earthy flavors of garlic and cumin. It is usually served for breakfast but I’m happy to have it any time of the day! You can make it without butter but i feel it adds creaminess to the chickpeas. Serve it with extra cumin, crunchy veggies, olive oil and soft arabic bread. Yum!
Balila
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BY YASMINE IDRISS
Balila is definitely one of my favorite Lebanese dishes with its earthy flavors of garlic and cumin. It is usually served for breakfast but I’m happy to have it any time of the day! You can make it without butter but i feel it adds creaminess to the chickpeas. Serve it with extra cumin, crunchy veggies, olive oil and soft arabic bread. Yum!
Ingredients
- 1 can of chickpeas, drained and rinced
- 1 tsp of butter
- A drizzle of extra virgin olive oil
- 2-3 garlic cloves
- Salt
- Cumin
- Splashes of water throughout cooking
For garnish:
- 1 medium onion, cut up and chilled in icy water
- 1 medium tomato, diced
- A bunch of parsley, finely chopped (optional)
Method
- 1)
Place the chickpeas im a medium heavy based pot.
- 2)
Add the butter, the oil and some water.
- 3)
Bring to a simmer and add salt abs cumin powder.
- 4)
Cover and reduce the heat.
- 5)
Simmer for 30-40min, adding a bit of water every now and then to keep the chickpeas moist and tender.
- 6)
When the mixture is nice and thick and the peas are almost falling apart, add the crushed garlic ans mix.
- 7)
Plate and serve hot with arabic bread, extra olive oil, tomatoes, parsley and fresh onions