Balila

Method

1. 1 Soak chickpeas for 12 hours in a little baking soda to soften the skins.
2. 2 Simmer the beans for 35 minutes in fresh water, then skim off any foam or shells that rise to the surface.
3. 3 Keep a bowl of the broth warm; this dish is best enjoyed warm in the broth itself.
4. 4 Eating it warm in broth is the difference between the cold mixed version and the version with tahini.
5. 5 Crush the garlic with salt, then mix it with crushed roasted cumin and lemon juice.
6. 6 Scoop the hot beans into a bowl along with some of the broth, then drizzle with garlic sauce, olive oil, and parsley.

With an appliance

• Pressure cooker 30 min

  Replace step 2: simmer the soaked beans under high pressure for 14 minutes, then release the pressure naturally.