Moroccan Chickpea Soup Hasa Al Hummus Recipes

HASA AL HUMMUS -- MOROCCAN CHICKPEA SOUP

Steps:

• In a soup pot combine the chickpeas and water and bring to a rolling boil. Cover, reduce heat to medium and cook 1 hour.
• While the beans are cooking, heat the oil in a skillet and sauté the onions, garlic, and hot pepper (we use a small straight pickled hot pepper from a jar) until they barely take on color; very slightly browned.
• Add the mixture and the remainder of the ingredients to the soup pot and simmer 1 hour or until the chickpeas are soft. You don't want a "bite" to the chickpeas but firm and creamy.
• NB: The preparation time does not include soaking the chickpeas.

MOROCCAN SPICED CHICKPEA SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
• Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
• Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
• Season again, to taste, with salt and pepper.
• Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

MOROCCAN CHICKPEA SOUP (HASA AL-HUMMUS)

Steps:

• 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.

MOROCCAN CHICKPEA SOUP

Steps:

• Heat the oil in a large saucepan, then fry the onion and celery gently for 10 minutes until softened, stirring frequently.
• Tip in the cumin and fry for another minute.
• Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper.
• Simmer for 8 minutes.
• Throw in broad beans and lemon juice, cook for a further 2 minutes.
• Season to taste, then top with a sprinkling of lemon zest and chopped herbs.
• Serve with flatbread.

MOROCCAN CHICKPEA SOUP

Steps:

• Heat the oil.
• Fry the onion and celery for 10 minutes until softened.
• Add the cumin and fry for one minute.
• Increase the heat and add the stock, tomatoes and chickpeas, plus a decent sized helping of black pepper.
• Simmer for 8 minutes.
• Squeeze the lemon juice into the mix and cook for another 2 minutes.
• Chop the coriander and add.
• Serve with flatbread.

MOROCCAN CHICKPEA SOUP

Steps:

• In a large pot, heat olive oil over medium-high heat. Add onion, garlic, cinnamon, paprika, cumin and cayenne. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add tomatoes, chickpeas, vegetable broth and sugar. Simmer for 45 minutes. Season to taste with salt and pepper. To serve, divide spinach among 6 serving bowls. Ladle hot soup over the spinach and serve immediately.

MOROCCAN CHICKPEA SOUP

Steps:

• Soak the dried chickpeas overnight and drain or if using canned chickpeas, rinse and drain thoroughly.
• Combine the chickpeas with all the other ingredients except the salt, lemon juice, and cilantro and bring to an almost boil.
• Reduce heat and simmer partially covered, for 1 1/2 hours, until the beans are tender, less time if using canned chickpeas. Add salt to taste.
• Remove 2 cups of the soup mixture and puree in a blender, return to the pot and mix well.
• (Or use an immersion blender to facilitate.).
• Just before serving, stir in the lemon juice and garnish with fresh cilantro.
• Adjust seasonings.
• The soup will keep in refrigerator 3 to 5 days.
• Freezes well.

MOROCCAN CHICKPEA SOUP

Steps:

• In 4-5 quart saucepan, heat oil.
• Add carrots, garlic, and onion; cook until tender.
• Set aside.
• Meanwhile, in food processor, puree chickpeas, 1 cup of vegetable stock, tahini, and lemon juice.
• Stir pureed mixture into saucepan.
• Add remaining ingredients including vegetable stock.
• Cover and cook for 5 minutes to heat through.
• Top with garnish if desired.
• •VARIATIONS: Substitute olive oil for safflower oil.