Photo by: Jonathan Lovekin

Balilah

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)

Method

The method for this recipe is available in the book Jerusalem, available to buy here.
Jerusalem |
£27.00

Be the first to review

Reviews

  {no reviews yet - why not write one?}

Write Your Own Review

Only registered users can write reviews. Please, log in or register