Best Hasa Al Hummus Moroccan Chickpea Soup Recipes

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MOROCCAN CHICKPEA SOUP



Moroccan Chickpea Soup image

This recipe has been posted here for play in ZWT9 - Morocco. This recipe is from : Good Food magazine, February 2005. A simple vegetarian soup, served with flatbread for your enjoyment.

Provided by Baby Kato

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, chopped
2 celery ribs, chopped
2 teaspoons ground cumin
600 ml hot vegetable stock
400 g plum tomatoes with garlic, chopped
400 g chickpeas, rinsed and drained
100 g frozen broad beans
1/2 lemon, juice and zest of
1/2 cup fresh coriander or 1/2 cup fresh parsley

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.

Nutrition Facts : Calories 186.5, Fat 4.9, SaturatedFat 0.6, Sodium 432.2, Carbohydrate 29.8, Fiber 6.3, Sugar 1.7, Protein 7

MOROCCAN CHICKPEA SOUP



Moroccan Chickpea Soup image

Make and share this Moroccan Chickpea Soup recipe from Food.com.

Provided by Sackville

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons safflower oil
2 carrots, grated
2 garlic cloves, minced
1 medium onion, chop fine (1/2 c)
1 (15 ounce) can chickpeas, rinse, drain
3 cups vegetable stock
1/3 cup tahini
2 tablespoons lemon juice
1 tablespoon fresh parsley, chopped
3/4 teaspoon cumin, Ground
1/2 teaspoon black pepper
1/2 teaspoon thyme leaves
1/4 teaspoon powdered turmeric
1/8 teaspoon cayenne pepper
toasted sesame seeds, minced scallions, finely chopped tomatoes (optional) or herbed garlic-flavored croutons (optional)

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.

Nutrition Facts : Calories 331.2, Fat 17.9, SaturatedFat 2, Sodium 356.5, Carbohydrate 36.4, Fiber 8.1, Sugar 2.9, Protein 9.7

MOROCCAN CHICKPEA SOUP



Moroccan Chickpea Soup image

My housemate had left some of this in a pan and, having intended to just have a taste, I gobbled up the leftovers! Such a nice flavour! Very easy, low calorie, and ready in 20 minutes.

Provided by Boo L

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, chopped
2 sticks celery
2 teaspoons ground cumin
600 ml vegetable stock, hot
400 g chopped tomatoes
400 g chickpeas (ready cooked)
1 teaspoon garlic
1/2 lemon
1 bunch coriander

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.

Nutrition Facts : Calories 188.9, Fat 5, SaturatedFat 0.7, Sodium 323.2, Carbohydrate 32, Fiber 7.1, Sugar 4.2, Protein 6.6

TOMATO AND CHICKPEA SOUP (HASA TAMATA MA' HUMMUS)



Tomato and Chickpea Soup (Hasa Tamata Ma' Hummus) image

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

2 tablespoons butter
2 medium onions, chopped
4 garlic cloves, crushed
1/4 cup fresh cilantro, finely chopped
1 -2 teaspoon ground cumin
1/2 teaspoon ground allspice
1 (15 ounce) can chickpeas, drained and rinsed (garbanzo beans)
3 cups tomato juice
4 cups water
1/2 cup rice, rinsed
salt and pepper, to taste

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

SHORBA LIBIYA - LIBYAN LAMB & CHICKPEA SOUP



Shorba Libiya - Libyan Lamb & Chickpea Soup image

There are many versions of this Libyan classic, this recipe is the basic recipe, to which other bits & pieces may be added depending on the region & household. Although lamb is traditionally used here, you may also substitute beef or chicken. Shorba is an essential dish during Ramadan as well as throughout the rest of the year.

Provided by Um Safia

Categories     Lamb/Sheep

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 13

500 g stewing lamb, finely chopped
200 g canned chick-peas (rinsed & drained)
1 liter water (approx)
1 large brown onion, grated (or finely chopped)
3 tablespoons concentrated tomato puree
1 teaspoon fresh gorund coriander seed
1 teaspoon ground turmeric
1/2 teaspoon chili powder
1 -1 1/2 tablespoon dried mint
sea salt
1/2 lemon, juice of
4 -6 fresh mint sprigs, to serve
1 lemon, cut into wedges to serve

Steps:

  • Heat the oil in a large casserole or stock pot. Gently fry the onion for a few minutes, until pale golden & soft.
  • Add the lamb, chickpeas, tomato puree, spices & salt, cooking for a few more minutes & stirring well.
  • Add the water to the pot, this should cover the mixture - add 1/4 litre more if required. (If adding extra water, remember that you'll need to add a little extra spice & salt to compensate).
  • Cover & simmer over a medium heat for approx 45-50 minutes or until the lamb is tender & the soup flavourful. You may add a little extra water again at this point but remember to adjust the seasoning if you do.
  • Add the dried mint & the lemon, return to the heat for a further 3-4 minutes then serve.
  • Serve each bowl of shorba with a sprig of fresh mint & a lemon wedge on the side.

Nutrition Facts : Calories 259.5, Fat 7.5, SaturatedFat 2.5, Cholesterol 81.2, Sodium 246, Carbohydrate 20.5, Fiber 4.8, Sugar 2.4, Protein 28.8

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