Tomato And Chickpea Soup Hasa Tamata Ma Hummus Recipes
TOMATO AND CHICKPEA SOUP (HASA TAMATA MA' HUMMUS)
From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Iraq region.
Provided by Engrossed
Categories Chowders
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a saucepan and saute the onions until they begin to brown.
- Add garlic, cilantro, cumin, and allspice and saute a few minutes more.
- Stir in remaining ingredients and bring to a boil.
- Cook over medium heat for about 20 minutes or until the rice is cooked.
Nutrition Facts : Calories 163.3, Fat 3.7, SaturatedFat 1.9, Cholesterol 7.6, Sodium 428.9, Carbohydrate 29.1, Fiber 3.4, Sugar 4.5, Protein 4.6
HERBED TOMATO AND CHICKPEA SOUP
Make and share this Herbed Tomato and Chickpea Soup recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter or olive oil over medium heat and saute garlic, onions and carrot until translucent; add pepper, herbs and tomatoes and bring to boil (note: I puree my tomatoes in the blender, but you can use them whole and break them up as they cook for more texture); reduce heat and simmer, uncovered, for 20 minutes, breaking up tomatoes as they cook; mix in chickpeas and broth; taste and adjust seasoning; simmer, uncovered, for 20 minutes to blend flavours; add more broth or water to thin, if necessary; serve with a sprinkle of dried, crumbled basil.
HASA AL HUMMUS -- MOROCCAN CHICKPEA SOUP
Hasa Al Hummus is a wonderful Moroccan vegetarian soup for a comforting winter warmer. Morocco adores her soups though there are not a million varieties. Many recipes online may taste good though are faux or Moroccan "style" soups. I can guarantee that from me what you get is completely authentic Moroccan fare. I owe this to those interested in Moroccan food/cooking that is authentic. This is a very simple basic soup as most Moroccan foods are. Go to a touristy, especially a fancy one, spot and you will get French food with Moroccan influences; not how we eat every day. We eat Moroccan food perhaps with a French influence or two though never vice versa. My housemaid Nasiha who is approximately 60 taught me this recipe. I say approximately as many in Morocco do not know their birthday. Whip this up like we do and enjoy! In a pinch you can use canned chickpeas. They are acceptable, merely omit the first cooking hour. As an aside, here, hummus is the word for chickpea, not the dip/spread.
Provided by Hajar Elizabeth
Categories Beans
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 179.3, Fat 4.5, SaturatedFat 0.6, Sodium 800, Carbohydrate 29, Fiber 7.7, Sugar 6.5, Protein 7.8
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