Warm Balila with Lemon and Cumin
A humble yet deeply satisfying Lebanese breakfast of tender chickpeas bathed in their own warm, earthy broth, finished with a generous pour of grassy olive oil, a bright squeeze of lemon, and a fragrant shower of cumin and garlic. Scooped up with torn pita bread, this protein-packed bowl is Beirut street food at its most comforting.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
- 1 cup chickpea cooking liquid or vegetable broth
- 4 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
+ 8 more ingredients
Instructions
Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the minced garlic and cook for 30-45 seconds until fragrant and just barely golden, stirring constantly to prevent burning.
Add the ground cumin and cinnamon to the garlic and stir for 15 seconds until the spices bloom and become aromatic.
Add the drained chickpeas and toss to coat them evenly in the spiced garlic oil. Cook for 2 minutes, stirring occasionally.
Pour in the chickpea cooking liquid or vegetable broth. Bring to a gentle simmer and cook for 8-10 minutes until the chickpeas are very tender and the broth has reduced slightly but remains soupy.
Remove from heat and stir in the fresh lemon juice, salt, and cayenne pepper. Taste and adjust the seasoning, adding more lemon or cumin as needed.
Divide the warm chickpeas and broth among serving bowls. Drizzle each bowl generously with extra-virgin olive oil, sprinkle with fresh parsley, and add an extra pinch of cumin on top.
Serve immediately with warm pita bread for scooping, and pickled turnips and radishes on the side if desired.
Nutrition Estimate
Per serving • Estimated by Blinner AI