Baleela (Creamy Chickpeas With Cumin and Pine Nuts)
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Ingredients
- 1/2 pound dried chickpeas (about 1 1/4 cups; 226 g), see note
- 1 large clove garlic (10 g), finely minced
- 2 teaspoons ground cumin, plus more for garnishing
- 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
- 2 tablespoons (30 ml) fresh lemon juice from 1 lemon
- 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
- 2 tablespoons pine nuts (3/4 ounce; 21 g), toasted until a light golden brown
Instructions
- 1
In a large bowl, cover chickpeas with 6 cups (1.4L) cold water. Let stand at room temperature for at least 8 hours. Drain and rinse chickpeas thoroughly.
- 2
In a 6- to 8-quart Dutch oven or saucepan, cover chickpeas with enough water to cover by 2 inches (about 8 cups; about 1.9L) and bring to a boil over high heat. Reduce to a simmer, cover with lid slightly ajar, and cook until chickpeas are completely tender but not falling apart, 1 hour 15 minutes to 1 hour 30 minutes. Stir chickpeas occasionally and top off with more water if needed; chickpeas should be fully submerged at all times. (See notes if using canned chickpeas.)
- 3
When chickpeas are cooked, set aside 1 cup of cooking liquid. Using a colander, drain chickpeas. (Reserve chickpea cooking liquid for reheating the dish if you plan on making this in advance.)
- 4
In a large bowl, whisk garlic, cumin, salt, lemon juice, and olive oil together until combined. Add cooked chickpeas to the bowl, along with 2 to 3 tablespoons of the reserved cooking liquid, and mix, using the back of the spoon to mash a few chickpeas. (This will help thicken it slightly.) Season to taste with lemon juice and salt.
- 5
To Serve: Garnish with toasted pine nuts and cumin and finish with a drizzle of olive oil. Serve with pita for scooping or enjoy with a spoon.
