Balila (Hijazi Spiced Chickpeas)
Hot Hijazi chickpeas with cumin, vinegar, lemon and pickles, the street-stall snack of Ramadan nights.
- ⏱Time30 min
- 📊DifficultyEasy
- 👥Serves4 people
- 🔥Per serving220 kcal
Ingredients for 4 people
- Chickpeas3 cups, boiled
- Cumin1 tsp
- Vinegar2 tbsp
- Lemon1
- Water2 cups
- Black peppera pinch
- Saltto taste
Optional extras
- Pickles1/2 cup, chopped
- Parsley1 handful
- Chili peppera pinch of chili powder
- Onion1/2, chopped
Nutrition per serving
- Calories
- 220
- Protein
- 12 g
- Carbs
- 38 g
- Fat
- 3 g
Approximate values; they vary with the exact ingredients you use.
Method
Rinse the 3 cups boiled chickpeas and drain.
Put the chickpeas in a pot with the 2 cups water, 1 tsp cumin and salt, and bring to a boil over medium heat.
Reduce the heat to low and cook for 15 minutes until very tender and they crush between your fingers.
Meanwhile, squeeze the lemon, dice the pickles if you have them, and chop the parsley and onion.
Ladle the chickpeas into cups with some of the cooking liquid.
Add to each cup some of the 2 tbsp vinegar, the lemon juice and a pinch of black pepper, plus chili powder if you have it.
Scatter the pickles, parsley and onion on top if you have them, and serve the balila hot with a spoon.
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