Lebanese
👍 Beginner Friendly
1h 30measy
LebaneseBreakfast
Recipe Story
origins & traditionsBalila is a beloved traditional Lebanese breakfast that showcases the simple beauty of Mediterranean cuisine. This wholesome dish features chickpeas bathed in a fragrant mixture of crushed garlic, bright lemon juice, and aromatic cumin. Served warm with a generous drizzle of extra virgin olive oil and fresh parsley, balila offers a protein-rich, satisfying meal that has sustained families across Lebanon for generations. The dish is traditionally eaten with warm pita bread for scooping, making it both interactive and delicious. Its creamy texture and bold flavors make it equally suitable for a hearty breakfast or a light lunch, embodying the Lebanese philosophy of using humble ingredients to create extraordinary taste.
Instructions
step by step0/14 done
Drain and rinse the canned chickpeas thoroughly under cold water. Set aside.
Peel and mince the garlic cloves finely. Set aside.
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat.
Add the minced garlic to the pan and sauté for 1-2 minutes until fragrant but not browned.
Add the chickpeas to the pan and stir to coat with the garlic oil.
Add 1 cup of water to the pan and bring to a gentle simmer.
Add the ground cumin, salt, and black pepper to taste. Stir well.
Reduce heat to low and simmer for 10-12 minutes, stirring occasionally, until chickpeas are heated through and the liquid has slightly reduced.
Squeeze fresh lemon juice over the chickpeas and stir gently.
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Transfer the warm balila to serving bowls.
Drizzle each bowl generously with extra virgin olive oil.
Garnish with freshly chopped parsley.
Serve immediately with warm pita bread on the side.
Balila
4.6 (29)
A warm and comforting Lebanese breakfast dish featuring tender chickpeas simmered in garlic, lemon, and cumin, topped with olive oil and fresh parsley. Perfect for a nourishing start to your day.
easy
25 min
4 servings
Ingredients
0 of 9 checked
Main Ingredients
- 2 cups Chickpeas, drained and rinsed
- 4 cloves Garlic, minced
- 4 tablespoons Olive Oil, divided
- 1 pieces Lemon, juiced
Spices
- 1 teaspoons Cumin, ground
- 1 teaspoons Salt
- 1/2 teaspoons Black Pepper, freshly ground
Garnish
- 3 tablespoons Parsley, freshly chopped
For Serving
- 4 slices Bread, warmed
Chef Tips
expert advice•For the best flavor, use high-quality extra virgin olive oil as the final drizzle makes a significant difference.
•Some families add a pinch of cayenne pepper for extra heat.
•The consistency should be slightly soupy but not watery - adjust the water amount to your preference.
•For a creamier texture, you can mash a few chickpeas with the back of a spoon.
•This dish is best enjoyed fresh and warm, but it also works well as part of a mezze spread.
•Traditional accompaniments include pickled vegetables, olives, and fresh tomatoes.
Variations & Substitutions
make it your own•If using dried chickpeas instead of canned, soak them overnight and cook until tender before proceeding with the recipe.
Storage & Reheating
keeping it freshStorage
Store leftover balila in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits. Keep any extra olive oil and parsley separate to add fresh when serving.
Reheating
Reheat gently in a saucepan over low heat, adding a splash of water if needed to restore the proper consistency. Alternatively, microwave in 30-second intervals, stirring between each interval. Add fresh olive oil, lemon juice, and parsley after reheating for the best presentation and flavor.
