Moroccan Chickpea Soup (Hasa Al-Hummus)
Yield
8 servingsPrep
12 hrsCook
2 hrsReady
14 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | cup |
chickpeas (garbanzo beans)
dried, soaked in water overnight, then drained |
|
8 | cups |
water
|
|
1 | tablespoon |
olive oil
|
|
2 | medium |
onions
|
|
8 | cloves |
garlic
chopped into small pieces |
|
1 | small |
hot chili peppers
finely chopped |
* |
½ | cup |
cilantro
finely chopped |
|
2 | teaspoons |
salt
|
|
1 | teaspoon |
black pepper
|
|
1 | teaspoon |
mustard seeds
ground |
|
¼ | cup |
lemon juice
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
237 | ml |
chickpeas (garbanzo beans)
dried, soaked in water overnight, then drained |
|
1.9 | l |
water
|
|
15 | ml |
olive oil
|
|
2 | medium |
onions
|
|
8 | cloves |
garlic
chopped into small pieces |
|
1 | small |
hot chili peppers
finely chopped |
* |
118 | ml |
cilantro
finely chopped |
|
1E+1 | ml |
salt
|
|
5 | ml |
black pepper
|
|
5 | ml |
mustard seeds
ground |
|
59 | ml |
lemon juice
|
Directions
Soak chickpeas in water overnight, then drain.
Place chickpeas and water in a saucepan and bring to boil.
Cover and cook over medium heat for 1 hour.
In the meantime, heat oil in a frying pan then stir-fry onions, garlic, and hot pepper until they begin to brown.
Add frying pan contents with the remaining ingredients to the chickpeas.
Cover and cook over medium heat for 1 hour or until chickpeas are well-cooked.