Chunky Balila With Citrus
serves 4-6
This Lebanese balila made from chickpeas boiled with garlic, lemon juice and spices is adapted from Reem Azoury, co-owner and chef of Figs in Northwest Washington.
Read more about this recipe at the Washington Post.
5 cloves garlic, crushed to a paste
1 cup lemon juice
1 cup olive oil
1 can (6 pounds, 14 ounces) chickpeas, with liquid
1/2 teaspoon turmeric
1 pinch saffron threads
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1 bunch flat-leaf parsley, finely chopped
Sweet paprika, for garnish
prep: 20 minutes
total: 50 minutes
container (with tight-fitting lid)
large pot
ladle or mortar
1. In a container with a tight-fitting lid, combine the crushed garlic, lemon juice and olive oil. Cover and shake until well blended. Set aside.
2. Place the chickpeas and their liquid in a large pot over medium-high heat, and bring to a boil. Add the turmeric, saffron threads, cumin and coriander, stirring to combine. Cook for 30 minutes, stirring and mashing about half of the chickpeas as they cook with a mortar or the back of a ladle, until the mixture has thickened slightly. You can use the extra cooked chickpeas for making hummus or a similar recipe.
3. To serve, divide among individual bowls and add 1 to 2 tablespoons of the garlic-lemon dressing to the center of each bowl; reserve the remaining dressing for another use. Top with chopped parsley, and sprinkle with paprika. Serve hot.
