Dairy-Free & Nut-Free Lebanese Chickpea Stew (Balila)

Ingredients

• 2 cans (15oz) Canned chickpeas (drained and rinsed)
• 3 cloves Garlic (minced)
• 2 tablespoons Lemon juice
• 2 tablespoons Olive oil
• 1 teaspoon Cumin
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/4 cup Fresh parsley (chopped)

Instructions

1. 1Place a medium saucepan on the stovetop and set the heat to medium. Add the 2 tablespoons of olive oil to the saucepan. Once the oil is shimmering, add the 3 cloves of minced garlic. Cook for about 1 minute, until you can smell the garlic strongly, but before it turns brown.
2. 2Add the 2 cans of drained and rinsed chickpeas to the saucepan. Add the 1 teaspoon of cumin, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir everything together so the chickpeas are coated with the spices and garlic.
3. 3Pour 1 cup of water into the saucepan. Turn the heat up to bring the mixture to a gentle simmer. Once you see small bubbles rising, reduce the heat to low, put a lid on the saucepan, and let it simmer for 20 minutes. Stir occasionally to prevent sticking. The chickpeas should be tender and the liquid slightly thickened.
4. 4Remove the saucepan from the heat. Stir in the 2 tablespoons of lemon juice and the 1/4 cup of chopped fresh parsley.
5. 5Serve the chickpea stew warm.

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