Balilah With Preserved Lemons And Pomegranates

• 1 cup dried chickpeas, soaked overnight
• 1 1/2 cups pomegrante arils
• 1 preserved lemon
• 2 shallots or 1 medium-large red onion, finely diced
• 1 tablespoon ground, toasted cumin seeds
• Kosher salt to taste
• 1 cup packed finely chopped parsely
• 1 optional green serrano chile, deseeded and finely chopped
• 1/2 teaspoon fresh cracked peppercorn
• 2 tablespoons extra virgin olive oil
• 1 pinch baking soda

1. Rinse the plumped up chickpeas and cover with enough water in a large pot. Add a pinch of baking soda and bring to boil. Cover and simmer for about 45 minutes until the chickpeas are soft but not mushy. Rinse the cooked beans, drain and set aside to cool to room temperature.
2. Remove and discard the seeds from the preserved lemon. Chop the fruit finely and using the flat surface of the knife, crush the pulp to mush (peel, pulp & juice). Transfer the entire lemon mush into a mixing bowl. Combine with the olive oil, cumin, chile (adjust as per your personal heat preference or omit), peppercorn, onions and parsley.
3. Add the chickpeas and the pomegranate arils to the preserved lemon mixture and gently fold to coat the chickpeas. Taste for seasoning and adjust for salt. (The preserved lemon already is quite salty, so add the salt carefully). rnServe as an appetizer or as a healthy lunchtime salad served on a large lettuce leaf 'bowl'.

chickpeas, pomegrante arils, lemon, shallots, ground, kosher salt, green serrano, fresh cracked peppercorn, extra virgin olive oil, baking soda

Taken from food52.com/recipes/19855-balilah-with-preserved-lemons-and-pomegranates (may not work)