Recipe by Hajar Elizabeth
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.
Top Review by Morrisseyist
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!
- 1 cup dried garbanzo beans, soaked overnight
- 8 cups water
- 1 tablespoon vegetable oil
- 2 cups onions, chopped
- 2 tomatoes, peeled and diced (optional)
- 8 garlic cloves, minced
- 1 small hot pepper, chopped finely
- 1⁄2 cup fresh coriander, leaf chopped finely
- 1⁄2 cup fresh flat leaf parsley, chopped finely
- 2 teaspoons salt
- 1 teaspoon fresh black pepper
- 1 lemon, juiced
- 1 teaspoon sweet paprika
- 1 teaspoon ground turmeric
Directions See How It's Made
- In a soup pot combine the chickpeas and water and bring to a rolling boil. Cover, reduce heat to medium and cook 1 hour.
- 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.
- 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.
- NB: The preparation time does not include soaking the chickpeas.