Ottolenghi’s Balilah (Palestinian chickpea salad)


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
3/4 ts salt and freshly ground
black pepper

Soak those chickpeas overnight with the bicarb then cook for 60-90 mins in boiling water, drain.

Top and tail the lemon, then ‘peel’ with a knife to remove the white pith and skin, remove seeds, then roughy chop. Mix the parsley, spring onions and lemon in a large bowl (which the chickpeas will go in).

In a separate smaller bowl, mix the oil, cumin, salt and pepper.

Once the chickpeas are cooked mix with the lemon mix, then mix in the oil mix. Serve warm.

Found in the book Jerusalem.

And on Pinterest:


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