Balila (بليلة)

Balila is a humble, nourishing Lebanese street breakfast of warm whole chickpeas dressed with cumin, lemon, and olive oil. Sold from carts in Beirut's early-morning markets, it is eaten with flatbread and is a beloved example of the Levant's talent for making something extraordinary out of pantry staples.

Serves: 4

Ingredients

• 400g (14 oz) dried chickpeas, soaked overnight, or 2 × 400g (14 oz) tins cooked chickpeas
• 1 tsp (5g) bicarbonate of soda (for soaked dried chickpeas only)
• 4 tbsp (60ml) extra-virgin olive oil, plus extra to finish
• 1½ tsp (4g) ground cumin
• ½ tsp (1g) ground allspice
• Juice of 2 lemons (about 60ml / ¼ cup)
• 4 cloves garlic, minced
• Salt and white pepper to taste
• Small bunch flat-leaf parsley, finely chopped
• Pinch of paprika or Aleppo pepper, to garnish
• Warm Arabic flatbread, to serve

Instructions

1. If using dried chickpeas, drain the soaked chickpeas and cook with the bicarbonate of soda in fresh water for 60–90 minutes until very tender but still holding their shape. Drain, reserving some cooking liquid. If using tinned, drain and rinse, then warm gently in a saucepan with a splash of water for 5 minutes.
2. While the chickpeas are still warm, heat the olive oil in a wide pan over medium heat. Add the garlic and sauté for 1 minute until fragrant but not coloured.
3. Add the chickpeas, cumin, and allspice. Stir gently to coat and warm through for 3–4 minutes. Add a splash of cooking liquid (or water) if the chickpeas look dry.
4. Remove from heat and stir in the lemon juice. Season generously with salt and white pepper.
5. Transfer to serving bowls. Scatter over the parsley, finish with a generous drizzle of olive oil, and dust with paprika.
6. Serve immediately with warm flatbread for scooping.

Cook's Notes: The quality of the olive oil matters enormously here — use the best you have. A spoonful of tahini swirled on top turns balila into a more substantial meal.