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

Try something different for vegetarians with Moroccan chickpea soup

Provided by Good Food team

Categories     Dinner, Lunch, Starter, Supper

Time 25m

Number Of Ingredients 10

1 tbsp olive oil
1 onion, chopped
2 celery sticks, chopped
2 tsp ground cumin
600ml hot vegetable stock
400g can chopped plum tomatoes with garlic
400g can chickpeas, rinsed and drained
100g frozen broad beans
zest and juice ½ lemon
large handful coriander or parsley and flatbread, to serve

Steps:

  • Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
  • Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

Nutrition Facts : Calories 148 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.07 milligram of sodium

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

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

Clipped from the AJC, this recipe is from Cafe Intermezzo in Dunwoody, GA. A hint of cinnamon and cumin gives this simple soup its exotic aroma. Instead of adding the spinach to the pot, Chef Todd Wilczewski likes to add it to each bowl and pour the hot soup over it, just to wilt it. Note: for a slightly thicker base and to help the flavors meld, puree about a third of the soup in a blender and then return it to the soup pot.

Provided by Epi Curious

Categories     Beans

Time 55m

Yield 6 , 6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, small, chopped
2 garlic cloves, minced
1/2 teaspoon cinnamon
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 pinch cayenne pepper
15 ounces diced tomatoes
30 ounces chickpeas, canned, drained
3 cups vegetable broth
1/2 teaspoon granulated sugar
salt & fresh ground pepper
4 cups spinach, fresh, thinly sliced

Steps:

  • In a large pot, heat olive oil over medium-high heat. Add onion, garlic, cinnamon, paprika, cumin and cayenne. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add tomatoes, chickpeas, vegetable broth and sugar. Simmer for 45 minutes. Season to taste with salt and pepper. To serve, divide spinach among 6 serving bowls. Ladle hot soup over the spinach and serve immediately.

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

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