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Moroccan Chickpea Soup (Hasa Al-Hummus)

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Recipe

Moroccan Chickpea Soup (Hasa Al-Hummus)

 

Yield

8 servings

Prep

12 hrs

Cook

2 hrs

Ready

14 hrs
Low 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
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8 cups water
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1 tablespoon olive oil
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2 medium onions
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8 cloves garlic
chopped into small pieces
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1 small hot chili peppers
finely chopped
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½ cup cilantro
finely chopped
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2 teaspoons salt
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1 teaspoon black pepper
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1 teaspoon mustard seeds
ground
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¼ cup lemon juice
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Ingredients

Amount Measure Ingredient Features
237 ml chickpeas (garbanzo beans)
dried, soaked in water overnight, then drained
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1.9 l water
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15 ml olive oil
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2 medium onions
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8 cloves garlic
chopped into small pieces
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1 small hot chili peppers
finely chopped
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118 ml cilantro
finely chopped
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1E+1 ml salt
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5 ml black pepper
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5 ml mustard seeds
ground
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59 ml lemon juice
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 315g (11.1 oz)
Amount per Serving
Calories 10324% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 922mg 38%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 11%
Sugars g
Protein 7g
Vitamin A 1% Vitamin C 21%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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