Balila

This recipe for what’s known as Balila is all about cooking by taste. Whether you’re using dried chickpeas you’ve cooked yourself or a can from the pantry, it’s easy to adjust to how many people you’re feeding.

It’s a simple, comforting dish that we often eat for breakfast or brunch, kind of like ful medamas but without the fava beans. Warm, wholesome and ready in no time. I think it’s perfect when you want something satisfying without the fuss.

Here’s how to make it:

Ingredients

1 cup cooked chickpeas (or canned, with the liquid)

1 cup water (or aquafaba if using canned)

½ tablespoon olive oil

1 small clove garlic

Pinch of salt

Juice of ½ lemon (or to taste)

Ground cumin and paprika, to serve

Extra olive oil and fresh parsley, to finish

Method

1. In a small pot, combine chickpeas, water (or aquafaba), and olive oil. Simmer for about 10 minutes until warmed through and the liquid has reduced by about half.

2. In a mortar and pestle, crush the garlic with a pinch of salt. Add about a quarter of the warm chickpeas and mash to form a rough paste.

3. Add the remaining chickpeas and cooking liquid to the mash. Squeeze in the lemon juice and stir to combine. Taste and adjust seasoning.

4. Spoon into a bowl, sprinkle with cumin and paprika, drizzle with olive oil, and top with chopped parsley.

NOTES:

• For extra creaminess, mash more of the chickpeas before serving.

• Add a spoon of tahini for a richer flavour.

• Serve with warm pita or crusty bread for dipping.

• If using dried chickpeas, soak overnight and simmer until tender before starting the recipe.