Moroccan Chickpea Soup (Hasa Al-Hummus)
Moroccan Chickpea Soup (Hasa Al-Hummus) 25
chickpeas (garbanzo beans)
dried, soaked in water overnight, then drained
chopped into small pieces
hot chili peppers
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.