Hasa Al Hummus -- Moroccan Chickpea Soup

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!

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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.

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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.

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This was great! I made this because I knew it was to my taste, but the whole family liked it. My husband doesn't really like chickpeas except in hummus spread, but even he enjoyed this. My 18 month old stood at my side as I ate, demanding "Bite! Bite!" A definite winner.

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This was ok. Too spicy for me! Left out the cilantro (personal taste). I added a little spinach since I thought it needed something more than just chick peas and onions and tomatoes. Next time I will start with less pepper and add to taste.

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Absolutely wonderful!! I was going to share some of this soup with my neighbours.....but I just couldn't. Next time I make it I will. DH and I just love the combination of flavours. Made as written but did cut down on salt. Thank you Elizabeth for sharing. Made for African Recipe Fun.

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Not my favorite soup - too tangy (and I generally like tangy). I ended up pureeing it which helped mellow it out a bit. Also added sour cream in the bowl and that helped A LOT! 4 stars with sour cream!

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I made this soup along with Moroccan chicken stew#49815 and Moroccan carrot salad #152018 for my dbf's birthday dinner and it was a big hit. I stuck with the recipe except for adding extra chick peas because I'm a vegetarian and they are great protein and I also used half water, half veggie stock. It went together in no time and the flavors melded together wonderfully after simmering for about 45 minutes. These are the same kind of ingredients that go in to a lot of soups but it's the combination that makes it so unique. Easy preparation, rich full flavor and all that healthy stuff in one pot makes this one a keeper. Thanks!

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The hot pepper in this infuses the broth in a way that's just amazing. I use canned garbanzo beans and tomatoes to make it faster, always add carrots, and have been known to toss in whatever other vegetables are left in the fridge at the end of the week.

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The aroma of this soup simmering away in the kitchen filled the whole house and had my mouth watering the entire time. I didn't add the pepper because not everyone in my house can eat spicy foods. The soup tasted really good, but I thought it might have been a little more flavourful because of how wonderful it smelled. I also added some leftover Arabian-styled grilled lamb that I'd chopped up. I would DEFINITELY make this again and again, probably doubling up the ingredients to make it heartier so it could stand alone as a meal.

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I added some vegetable stock powder and about a teaspoon of sugar to make the flavour more satisfying.

Overall a refreshing, light soup.

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Followed the recipe to the nearly to the letter, and it is really, really good! Used a Serrano pepper with nearly all the seeds removed and the heat was perfect. We like things a bit hot. We both found ourselves adjusting the flavor to our personal tastes with a bit of extra lemon juice at the table.

We have been straying away from the tradition meat/carb centered diet lately in favor of more vegetarian style dishes which have character and flavor. The result has been way more fun cooking, and various health benefits.

Thanks for sharing this recipe....we loved it.

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Ok, I'm not going to rate this since I didn't really follow the recipe. I'm mostly just posting notes to myself since I loved the final product. Used probably 1.5 cups soaked beans; 9 cups homemade chicken broth; aji pepper paste; package of sofrito to replace onions/garlic; added a carrot (sauteed in sofrito); put about half the soup in a blender and threw in a handful of fresh parsley; skipped the cilantro and unfortunately didn't have lemon on hand. Delicious! But obviously no longer vegetarian.

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Very good soup. Served each bowl over a scoop of rice to help make our lunches more filling. Might add some veggies next time (cauliflower, green beans, zucchini, carrot would all be good!). Great flavors, thank you.

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This has become one of my favorite soups and I make it regularly! It is easy to make and doesn't require much in the way of grocery shopping. I keep 3 cans of garbanzo beans on hand and stop to grab a large sweet onion, tomatoes, garlic, a serrano pepper, and organic Italian parsley. I haven't made this with dried garbanzo beans yet, but plan to someday...I use 3 cans instead. I also use 9 cups of water, a vegetable broth ice cube instead of the oil, and cut the salt in half. I also don't peel the tomatoes and I omit the coriander and increase the parsley to 1 cup. I also prefer it with hot paprika and increase the turmeric to 1 1/2 teaspoons. Thanks for posting this recipe!

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Outstanding flavor! These herbs and spices are just right. The lemon juice adds an extra fresh burst of flavor. I made this using the optional tomatoes. This soup is not only big on flavor, bit it's healthy, filling, easy to make and inexpensive. I could eat this everyday. Thanx so much!

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this soup was excellent - i started out thinkin i would make a ministrone and than decided to try something new - so glad i did! Since i started cooking before i found the recipe i already had an onion, 2 carrots, 2 celery in the pot so my soup included those additions. i used 4 cups veg stock, 3 cups water, and canned chickpeas. the fresh herbs and lemon are a must. this soup will be part of my regular rotation thanks again for posting!

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A nice, quick and tasty soup!!! I used split chickpeas and they didn't seem to need as much cooking. I also didn't have a hot pepper so I put harissa in instead.

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Great, spicy soup :)We used a can of chickpeas & a can of tomatoes. We thought it needed something more so added approx 6 sliced mushrooms 20 mins before the soup was finished. Thanks for posting. :) Update: I made this tonight (as above)when it had finished I put the hand-held blender in the pot for about 5 seconds then added a dollop of sour cream to my bowl. Wow! The lemon juice completely slipped my mind, however!

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I was lucky enough to be given several spices directly from a Middle Eastern market and have wanted to use them, but authentically. I did a search for a recipe and came across yours and am I glad I did! This was a wonderfully spiced, delicious and best of all heathly soup! I made this exactly as directed, no changes as I wanted to have it correctly and it was perfect as is. No changes needed! Thank you for a wonderful soup that will be on my table often. I didn't realize I hadn't give stars! Five Stars!

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