Thursday, June 4, 2009

Moroccan Chickpea Soup (Hasa al Hummus)

I am sending this to IAVW-Morocco Event by Lavi of HomecookReceipes and  Vishali of Holy Cow.


Chickpeas - 1 cup - soaked overnight
tomatoes - 1
garlic cloves - 5
onions - 1
small hot pepper- 1
vegetable oil- 1tbsp
fresh coriander-1/2 cup 
lemon - 1tbsp
turmeric powder - 1/4tbsp
Smoked paprika - 1/4tbsp
black pepper - 1/4tbsp

1. In a soup pot, combine water and chickpeas and bring to a boil. Cover, reduce  to medium heat and cook for about 1 hour or you can pressure cook for 1 whistle.
2. While the beans are cooking, heat the vegetable oil in a skillet and saute the garlic, onions and hot pepper until they are slightly browned.
3. Add the vegetable mixture and the rest of the ingredients to the soup pot and simmer for about 20mins.Since we have pressure cooked it there is no need for much time to cook the chickpeas.

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