Chickpea soup - hasa al-hummus
Yield: 6 Servings
- 1 cup chickpeas soaked in water overnight then drained 8 cups water
- 1 Tablespoon olive oil 2 medium size onions
chopped 8 cloves garlic chopped into small pieces 1 small hot pepper finely chopped 1/2 cup finely chopped coriander leaves 2 teaspoons salt 1 teaspoon pepper I teaspoon ground mustard seeds 1/4 cup lemon juice Place chickpeas and water in a saucepan and bring to boil. Cover and cook over medium heat for I hour. In the meantime heat oil in a frying pan- then stir-fry onions garlic and hot pepper until they begin to brown. Add frying pan contents with the remaining ingredients to the chickpeas. Cover and cook over medium heat for 1 hour or until chickpeas are well-cooked. Here's a basic yet delicious chickpea- based soup.