Lebanese Chickpea Balila
Florida Coastal Cooking
Vegan, Gluten Free, Dairy Free
1/4 cup olive oil
2 cloves garlic, crushed
1 teaspoon cumin
1/4 teaspoon salt (or to taste)
2 cups cooked chickpeas
1 cup organic, sodium free vegetable broth
4 tablespoons lemon juice (about one lemon)
¼ cup parsley, chopped
¼ cup toasted pine nuts (optional)
1. Heat olive oil in a medium skillet over medium heat. Cook garlic and cumin about two minutes, stirring constantly.
2. Add chickpeas and salt, cook 3 to 4 minutes. Smoosh about 1/3 of the chickpeas with a fork.
3. Add broth and lemon, bring to a boil, reduce heat and simmer about 7 to 10 minutes or until thickened. Top with parsley and pine nuts.