Baleela

Amr Al-RashidCuisinier

Ingrédients

• 2 cans of chickpeas, or 1 cup of whole chickpeas
  2 can
• 4 cloves of garlic, crushed with a little salt
  4 cloves
• 1/3 cup of olive oil
  0.3 cup
• 2 tablespoons of fresh lemon juice
  2 tablespoon
• 1/2 cup of toasted pine nuts
  0.5 cup
• 1 1/2 teaspoons of ground cumin
  1.5 teaspoon
• 1 teaspoon of ground cinnamon
  1 teaspoon

Mesures

1. 1

   If using canned chickpeas, rinse the chickpeas and add more water until submerged and place in a pot. If using dried chickpeas, rinse and soak in water and cook until the chickpeas are tender.

   Matériel requis:

   Marmite

   10 minutes
2. 2

   Add the lemon juice, olive oil, and spices and mix well. Serve the dish hot with a sprinkle of toasted pine nuts, cumin, and olive oil. It is eaten with pita bread and fresh chili peppers or onions.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques