Ingredients
-
1
-
8
-
1
-
2
-
2
-
8
-
1
-
1/2
-
1/2
-
2
-
1
-
1
-
1
-
1
-
Directions
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
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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
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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. |
