Moroccan Chickpea Soup (Hasa Al-Hummus)
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.
