CHICKPEAS 1, 2, 3

These three recipes start with an institutional-size can of chickpeas, which are available at some warehouse stores, at some Middle Eastern markets and at grocery stores with extensive international sections. Adapted from Reem Azoury, co-owner and chef of Figs, a cafe in the Palisades neighborhood of Northwest Washington.

PART 1

Chunky Balila

With Citrus Explosion

Makes four to six 1-cup servings,

plus a base for the next 2 recipes

Simple to prepare and lightly seasoned, this is Azoury's version of balila, chickpeas boiled with garlic, lemon juice and spices, served in her native Lebanon. Mashing half the chickpeas as they cook creates the right texture and thickness. You'll have garlic-lemon dressing left over.

5 large cloves garlic, crushed

to a paste

1 cup lemon juice (from about

6 large lemons)

1 cup good-quality olive oil