Balila (wheat cooked with chickpeas)

Instructions

1. The day before, soak the chickpeas in a large volume of cold water, then drain them.
2. Rinse the cracked wheat and soak it for 10 minutes in lukewarm water, then drain, pressing it out.
3. Cook the chickpeas in 2 litres of water for about 1 h 30, until tender, skimming at the start.
4. Add the wheat to the pot with a little salt and continue cooking for 20 minutes over low heat, until the grains are swollen and soft.
5. Meanwhile, fry the sliced onion in the olive oil until golden.
6. Crush the garlic with a pinch of salt, then add it to the onion with the cumin and a pinch of cinnamon, and fry for 1 minute.
7. Pour this mixture into the pot, add the lemon juice and chopped parsley, then adjust the seasoning.
8. Leave to rest for 5 minutes off the heat, then serve in bowls with a drizzle of olive oil and a little cinnamon.