MOROCCAN CHICKPEA SOUP
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
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
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
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)
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
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
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
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
More about "hasa al hummus moroccan chickpea soup recipes"
HASA AL HUMMUS RECIPE - SIDECHEF
From sidechef.com
- In a soup pot, combine the Dried Chickpeas (1/3 cup) and Water (2 3/4 cup) and bring to a rolling boil. Cover, reduce heat to medium and cook 1 hour (skip if using cooked chickpeas).
- Heat Vegetable Oil (1/2 tablespoon) in a skillet and sauté Garlic (2 clove), Onion (2/3) and Chili Pepper (1) over medium-high heat until they are very slightly browned.
- Add the Tomato (2/3 cup), Salt (1 teaspoon), Ground Black Pepper (1/2 teaspoon), Sweet Paprika (1/3 teaspoon), and Ground Turmeric (1/3 teaspoon) to the soup pot and simmer 30-45 minutes or until the chickpea are soft.
MOROCCAN WHOLE CHICKPEA HUMMUS - RECIPE PETITCHEF
From en.petitchef.com
RECIPESOURCE: CHICKPEA SOUP- HASA AL-HUMMUS
From recipesource.com
HUMMUS SOUP - FLOURISHED BY NATURE
From flourishedbynature.com
HUMMUS SOUP - PINCH OF NOM
From pinchofnom.com
FEED ME THAT! : CHICKPEA SOUP - HASA AL-HUMMUS
From feedmethat.com
MOROCCAN CHICKPEA SOUP (HASA AL-HUMMUS) - RECIPELAND
From recipeland.com
HASA AL HUMMUS RECIPE | SIDECHEF | RECIPE | HEALTHY SOUP RECIPES ...
From pinterest.com
HASA AL HUMMUS - MOROCCAN CHICKPEA SOUP RECIPE - VEGAN RECIPES
From for-vegan.com
HASA AL HUMMUS -- MOROCCAN CHICKPEA SOUP – RECIPE WISE
From recipewise.net
CHICKPEA SOUP - HASA AL-HUMMUS | SOUPS | QUENCH MAGAZINE
From quench.me
MOROCCAN CHICKPEA SOUP HASA AL HUMMUS RECIPES
From tfrecipes.com
ASTRAY RECIPES: CHICKPEA SOUP - HASA AL-HUMMUS
From astray.com
HASA AL HUMMUS -- MOROCCAN CHICKPEA SOUP RECIPE
From recipeofhealth.com
EASY MOROCCAN HUMMUS RECIPE - EFFORTLESS FOODIE
From effortlessfoodie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love