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Hasa Al Hummus Moroccan Chickpea Soup

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Ingredients

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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

Nutritional information

179.3
Calories
40 g
Calories From Fat
4.5 g
Total Fat
0.6 g
Saturated Fat
0 mg
Cholesterol
800 mg
Sodium
29 g
Carbs
7.7 g
Dietary Fiber
6.5 g
Sugars
7.8 g
Protein
475g
Serving Size

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Hasa Al Hummus Moroccan Chickpea Soup

Features:
    Cuisine:

    I'm not sure what the dry/soaked ratio is for the beans, but 1/2 of a 500g package (dry) worked well for me to double the given ingredients (I pre-cooked the garbanzos in the pressure cooker in order to cut the total cooking time). I did use maggi cubes to make the chicken broth. I skipped the hot pepper and the cilantro for the sake of my kids. I also sauteed the tomato (fresh) and a carrot along with the onions/garlic. I put about half the soup in a blender to thicken it up. Delicious!

    • 160 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Hasa Al Hummus — Moroccan Chickpea Soup, Hasa Al Hummus is a wonderful Moroccan vegetarian soup for a comforting winter warmer Morocco adores her soups though there are not a million varieties Many recipes online may taste good though are faux or Moroccan style soups I can guarantee that from me what you get is completely authentic Moroccan fare I owe this to those interested in Moroccan food/cooking that is authentic This is a very simple basic soup as most Moroccan foods are Go to a touristy, especially a fancy one, spot and you will get French food with Moroccan influences; not how we eat every day We eat Moroccan food perhaps with a French influence or two though never vice versa My housemaid Nasiha who is approximately 60 taught me this recipe I say approximately as many in Morocco do not know their birthday Whip this up like we do and enjoy! In a pinch you can use canned chickpeas They are acceptable, merely omit the first cooking hour As an aside, here, hummus is the word for chickpea, not the dip/spread , I’m not sure what the dry/soaked ratio is for the beans, but 1/2 of a 500g package (dry) worked well for me to double the given ingredients (I pre-cooked the garbanzos in the pressure cooker in order to cut the total cooking time) I did use maggi cubes to make the chicken broth I skipped the hot pepper and the cilantro for the sake of my kids I also sauteed the tomato (fresh) and a carrot along with the onions/garlic I put about half the soup in a blender to thicken it up Delicious!, Very good! I added a handful of rice toward the end just to bulk it up a tad I only used about 2 tbsp lemon juice I think more would have been over the top I always add lemon a little at a time Learned a long time ago! I would definitely make this soup again It’s very flavorful So easy, quick and cheap!


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    Steps

    1
    Done

    In a Soup Pot Combine the Chickpeas and Water and Bring to a Rolling Boil. Cover, Reduce Heat to Medium and Cook 1 Hour.

    2
    Done

    While the Beans Are Cooking, Heat the Oil in a Skillet and Saut 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.

    3
    Done

    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.

    4
    Done

    Nb: the Preparation Time Does not Include Soaking the Chickpeas.

    Avatar Of Evelyn Martin

    Evelyn Martin

    Wine expert pairing delicious dishes with the perfect glass of vino.

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