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Baleela

Course Appetizer
Cuisine Middle Eastern

Ingredients
  

  • 1/4 cup dry chickpeas
  • 2 cups water
  • 2 medium cucumbers
  • 1 medium carrot
  • 1 small green chili pepper
  • 1/2 cup lemon juice
  • 1 tsp ground cumin

Instructions
 

  • Soak chickpeas overnight.
  • Drain soaked chickpeas, put into a pot and add 2 cups of water.
  • Bring it to the boil.
  • Cook for 30 minutes over low heat or until chickpeas are done.
  • Chop cumbers, carrot and chili pepper.
  • Put chickpeas in a bowl, add the rest of the ingredients and mix them all together.
  • Serve.