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Moroccan Chickpea Soup (Hasa Al-Hummus)

 

Moroccan Chickpea Soup (Hasa Al-Hummus)
25

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

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

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

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Nutrition Facts

Serving Size 315g (11.1 oz)
Amount per Serving
Calories 10324% of calories 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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