Moroccan Imperial & Coastal
Hasa al Hummus - Moroccan Chickpea Soup
A soup of chickpeas, tomatoes and hot pepper, seasoned with paprika and turmeric and simmered on the stove.
2 hr 20 min · Serves 6 · Medium
6
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 120 min · 140 min total
- medium
- 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 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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
