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    You are in: Home / Low-cholesterol / Hasa Al Hummus -- Moroccan Chickpea Soup Recipe
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    Hasa Al Hummus -- Moroccan Chickpea Soup

    Hasa Al Hummus -- Moroccan Chickpea Soup. Photo by luvcook'n

    1/4 Photos of Hasa Al Hummus -- Moroccan Chickpea Soup

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Hajar Elizabeth's Note:

    Hasa Al Hummus is a wonderful Moroccan vegetarian soup for a comforting winter warmer. Morocco adores her soups though there are not a million varieties. Many recipes online may taste good though are faux or Moroccan "style" soups. I can guarantee that from me what you get is completely authentic Moroccan fare. I owe this to those interested in Moroccan food/cooking that is authentic. This is a very simple basic soup as most Moroccan foods are. Go to a touristy, especially a fancy one, spot and you will get French food with Moroccan influences; not how we eat every day. We eat Moroccan food perhaps with a French influence or two though never vice versa. My housemaid Nasiha who is approximately 60 taught me this recipe. I say approximately as many in Morocco do not know their birthday. Whip this up like we do and enjoy! In a pinch you can use canned chickpeas. They are acceptable, merely omit the first cooking hour. As an aside, here, hummus is the word for chickpea, not the dip/spread.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      While the beans are cooking, heat the oil in a skillet and sauté the onions, garlic, and hot pepper (we use a small straight pickled hot pepper from a jar) until they barely take on color; very slightly browned.
    3. 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. 4
      NB: The preparation time does not include soaking the chickpeas.

    Browse Our Top Chickpeas/Garbanzos Recipes

    Ratings & Reviews:

    • on February 23, 2011

      55

      I made this just as written except I added double the parsley and no cilantro because I forgot to purchase it. It was fantastic! The flavours are surprisingly complex and I found both the heat and the acidity to be right on. It was easy to prepare, inexpensive, and healthy! A winner!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 19, 2010

      55

      4 1/2 stars. This soup is fine. I didn't use cayenne but added a little baharat spice mix that had cayenne in it. I also through in some frozen mixed vegetables DH liked that I preferred it without just because they tasted like what they are, frozen vegetables. I don't think I will make this soup again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 18, 2010

      55

      This soup is easy to make and tastes wonderful. Once it was cooked I decided to to use my hand blender and roughly puree the soup. Even my kids liked it. Instead of using fresh tomatoes I had about 12oz. can that needed to be used up. Thanks for the recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (40)

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    Nutritional Facts for Hasa Al Hummus -- Moroccan Chickpea Soup

    Serving Size: 1 (475 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 179.3
     
    Calories from Fat 40
    22%
    Total Fat 4.5 g
    6%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 799.9 mg
    33%
    Total Carbohydrate 29.0 g
    9%
    Dietary Fiber 7.6 g
    30%
    Sugars 6.5 g
    26%
    Protein 7.8 g
    15%

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