Hasa Al Hummus -- Moroccan Chickpea Soup
Ready In: 2 hrs 20 mins
Serves: 6
Ingredients
- 1 cup dried garbanzo beans, soaked overnight
- 8 cups water
- 1 tablespoon vegetable oil
- 2 cups onions, chopped
- 2 tomatoes, peeled and diced (optional)
- 8 garlic cloves, minced
- 1 small hot pepper, chopped finely
- 1⁄2 cup fresh coriander, leaf chopped finely
- 1⁄2 cup fresh flat leaf parsley, chopped finely
- 2 teaspoons salt
- 1 teaspoon fresh black pepper
- 1 lemon, juiced
- 1 teaspoon sweet paprika
- 1 teaspoon ground turmeric
Directions
- In a soup pot combine the chickpeas and water and bring to a rolling boil. Cover, reduce heat to medium and cook 1 hour.
- While the beans are cooking, heat the oil in a skillet and sauté the onions, garlic, and hot pepper (we use a small straight pickled hot pepper from a jar) until they barely take on color; very slightly browned.
- Add the mixture and the remainder of the ingredients to the soup pot and simmer 1 hour or until the chickpeas are soft. You don't want a "bite" to the chickpeas but firm and creamy.
- NB: The preparation time does not include soaking the chickpeas.
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