Levantine cuisine · Breakfast & Eggs

Balila (Chickpeas)

Warm whole chickpeas with garlic, cumin, and lemon – Beirut's fastest breakfast bowl.

Ingredients · for 4 servings

• 2 cans chickpeas (400g each)
• 4 garlic cloves
• 1 tsp cumin
• 1 lemon
• 5 tbsp olive oil
• 1/2 bunch parsley
• Salt, pepper
• 2 flatbreads

Instructions

1. Drain the chickpeas, rinse under cold water, and put them in a small pot with 200ml water.
2. Heat uncovered over medium heat for 8–10 min. until the chickpeas are hot and soft but still hold their round shape.
3. Grind the garlic with a pinch of salt in a mortar to a smooth paste and stir into the warm chickpeas along with the cumin.
4. Season generously with the juice of the lemon, salt, and pepper – the acidity should come through clearly.
5. Ladle the chickpeas into deep bowls with a few spoonfuls of the hot cooking water so they stay moist.
6. Drizzle generously with olive oil, scatter with chopped parsley, and scoop up with warm flatbread.