Balila - Lebanese warm chickpeas

This Balila is a simple dish often eaten for breakfast or brunch. It is similar to ful medamas but without the fava beans. This recipe is flexible and can be easily adjusted to taste and the number of servings. You can use either dry chickpeas or canned chickpeas.
Balila Recipe (Serves 1):
Ingredients:
1 cup cooked chickpeas (or canned chickpeas with aquafaba)
1 cup water (or aquafaba if using canned chickpeas)
1/2 tablespoon olive oil
1 garlic clove
Pinch of salt
Juice of half a lemon
Ground cumin
Paprika
Freshly chopped parsley
Method:
Combine 1 cup of cooked chickpeas with 1 cup of water and 1/2 tablespoon of olive oil in a pan.
If using canned chickpeas, add the chickpeas and use the aquafaba (chickpea liquid) instead of water.
Heat until the chickpeas are warmed and the liquid is reduced by half, about 10 minutes.
In a mortar and pestle, crush 1 garlic clove with a pinch of salt.
Mash Chickpeas:
Add about 1/4 of the warm chickpeas to the mortar and mash.
Add the remaining chickpeas and liquid to the mortar along with the juice of half a lemon.
Mix to combine everything well.
Serve the Balila warm, topped with a good sprinkle of ground cumin and paprika, a drizzle of olive oil, and freshly chopped parsley.
Enjoy your Balila!
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