For breakfast? Yes, in Beirut one can find this served everywhere.
Balila (Lebanese Arabic)
Serves 4
If using dry chickpeas, soak overnight.
If using dry chickpeas, soak overnight.
2 cans (15.5 ounces/ 455 g) organic garbañzo beans/chickpeas
3/4 cup (180 ml) olive oil
1 Tbs. garlic paste: https://veggiefernandezs.blogspot.com/2019/01/garlic-paste.html
1 1/2 tsp. (6 g) ground cumin or more to taste
Optional:
1. Rinse the beans, put them in a pot, and add water to cover them.
2. Add the oil, garlic paste, and cumin. Mix well.
3. Simmer for 30 minutes over low heat.
4. Mash the beans until they form a thick and soup mixture.
5. Serve warm with extra cumin and olive oil.
Chickpeas? Garbañzo beans? Both are the same.
-modified Taste of Beirut
1 1/2 tsp. (6 g) ground cumin or more to taste
Optional:
- Eat with pita and fresh organic radishes, green onions, fresh mint sprigs, pickles and olives.
- Serve as a mezzo dressing with more seasonings, such as garlic paste, organic lemon juice, add dash of cinnamon.
1. Rinse the beans, put them in a pot, and add water to cover them.
2. Add the oil, garlic paste, and cumin. Mix well.
3. Simmer for 30 minutes over low heat.
4. Mash the beans until they form a thick and soup mixture.
5. Serve warm with extra cumin and olive oil.
Chickpeas? Garbañzo beans? Both are the same.-modified Taste of Beirut
