Today one of the items on the menu was “Balila” a famous lebanese appetiser translated to “Chickpeas Dish”. Very easy to make. However, the preparation of the chickpeas requires an overnight wait. Unless you get them canned (60% boiled). I got them canned 🤗
Do you usually have the patience to wait overnight for something to be cooked?
◇ 2 Canned chickpeas. Or 4 cups of chickpeas soaked overnight.
◇ 1 tbsp of bicarbonate.
◇ 2 garlic cloves.
◇ 2 squeezed lemons.
◇ 1 tsp of salt.
◇ 1/2 cup of olive oil.
◇ Sprinkle of cummin.
◇ Fried pine nuts.
◇ Open the canned chickpeas, drain them and wash them with clean water. Same method applies to the soaked peas. Place them in a pan with water to the surface with 1 tbsp of bicarbonate (makes them cook faster). Leave to boil on high heat for 5 mins then on low heat for as long as they need to be tender. You have to constantly check. (The canned chickpeas need around 15 mins on low heat, the soaked ones need more time).
◇ On the side, mince the garlic with the salt, and mix them with the lemon juice and olive oil. Fry the pine nuts with some olive oil.
◇ When you’re ready to serve it, place the chickpeas with some of its water in a serving bowl then add the dressing and mix. Sprinkle cummin over them and the fried pine nuts.
There you have it👩🏼🍳 #instapic#yum#delicious#fresh#foodie#homemade#buzzfeedfood#feedfeed#thefeedfeed#huffposttaste #flatlay #autumnfoodparty #autumnleafwatch #autumnvibes🍁 #saladdressing #tomatosauce #veganfoodspot #vegan #bellpepper #vegetables #chickpeas #balila #lebanesefood #lebanon