Hasa Al Hummus -- Moroccan Chickpea Soup |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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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. Ingredients:
1 cup dried garbanzo beans, soaked overnight |
8 cups water |
1 tablespoon vegetable oil |
2 cups onions, chopped |
2 tomatoes, peeled and diced (optional) |
8 garlic cloves, minced |
1 small hot pepper, chopped finely |
1/2 cup fresh coriander, leaf chopped finely |
1/2 cup fresh flat leaf parsley, chopped finely |
2 teaspoons salt |
1 teaspoon fresh black pepper |
1 lemon, juiced |
1 teaspoon sweet paprika |
1 teaspoon ground turmeric |
Directions:
1. In a soup pot combine the chickpeas and water and bring to a rolling boil. Cover, reduce heat to medium and cook 1 hour.
2. 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.
3. 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.
4. NB: The preparation time does not include soaking the chickpeas.
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