Photograph of the finished Balila

Middle East · Đậu gà nấu ấm cumin tỏi

Balila

45 min Hands-on time + 12 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chickpeas Chickpeas 760 g
  • Photograph of Cumin seeds Cumin seeds 24 g
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Lime Lime 4
  • Photograph of Olive oil Olive oil 160 ml
  • Photograph of Parsley Parsley 100 g
  • Photograph of Baking soda Baking soda 8 g
  • Photograph of Salt Salt 24 g

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.

Start cooking