Photo by: Jonathan Lovekin


Print Recipe

200g dried chickpeas
1 tsp bicarbonate of soda
60g chopped flat-leaf parsley
2 spring onions, thinly sliced
1 large lemon
3 tbsp olive oil
2 1/2 tsp ground cumin
salt and freshly ground
black pepper

Balilah can be eaten warm, not hot, or at room temperature as a little between-meal snack. It is also delicious served next to grilled chicken or fish, or can be turned into a salad by adding some leaves, feta and diced tomatoes.

Serves 4

(p 102, Jerusalem)


The method for this recipe is available in the book Jerusalem, available to buy here.
Jerusalem |

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