Tomato and Chickpea Soup (Hasa Tamata Ma' Hummus)

Total Time
30mins
Prep 10 mins
Cook 20 mins

From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Iraq region.

Ingredients Nutrition

Directions

  1. Melt butter in a saucepan and saute the onions until they begin to brown.
  2. Add garlic, cilantro, cumin, and allspice and saute a few minutes more.
  3. Stir in remaining ingredients and bring to a boil.
  4. Cook over medium heat for about 20 minutes or until the rice is cooked.

Reviews

(6)
Most Helpful

A good soup. My one change was using some homemade chicken stock as part of the water. Served with Recipe #186090. I may make this again.

UmmBinat March 16, 2010

I could have eaten 3 bowls of this. I used 1 Tbsp olive oil and left out the cilantro. It's fairly light but I didn't mind because the broth was so lovely! I noticed the leftovers thickened a lot too. Can't wait to eat them!

White Rose Child February 13, 2008

Easy, quick, healthy and tasty!! What more could you want in a recipe? I substituted Ras El Hanout for the cumin and allspice, and it was so yummy! The rice gives the soup a really nice texture as well. Thanks for a real keeper Engrossed!!

AmandaInOz October 14, 2007

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