Name: Balila (Garlic - Cumin Chickpeas)
Yield: Serves 4
Cuisine: Egyptian
Ingredients: 2 garlic cloves, crushed; 1 teaspoon salt; 1 lemon, quartered; 1 cup chopped parsley; ½ cup toasted pine nuts; 2 tablespoons olive oil; Olive oil; 1 tablespoon ground cumin; 4 cups (1 kilogram) Cooked Chickpeas for Salads and Stews, plus 1 cup (240 milliliters) chickpea cooking liquid

Preparation info

Serves
4

Difficulty
Easy

Appears in

On the Hummus Route

By Ariel Rosenthal , Orly Peli-Bronshtein and Dan Alexander

Published 2019

About

“Bali-la, bali-la!” This is the call that is heard when the sun sets and the fast is broken during the month of Ramadan. The seasoned chickpeas, known as “balila” in Lebanon and Syria, are a common street food sold mostly in the evening.

Ingredients

2 tablespoons olive oil
2 garlic cloves, crushed
4 cups (

Method

Heat the oil in a large saucepan over medium heat. When the oil is hot, add the garlic and cook until aromatic, less than a minute. Add the chickpeas and sauté, stirring continuously, for 1 to 2 minutes. Season with cumin and salt.
Divide the balila among 4 serving plates. Sprinkle the parsley and pine nuts on top, add a squeeze of lemon juice and a drizzle of