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Nutrition Facts

Serving Size 1 (483g)

Recipe makes 6 servings

Calories 181
Calories from Fat 40 (22%)
Amount Per Serving %DV
Total Fat 4.5g 6%
Saturated Fat 0.6g 2%
Monounsaturated Fat 1.1g
Polyunsaturated Fat 2.3g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 796mg 33%
Potassium 487mg 13%
Total Carbohydrate 30.4g 10%
Dietary Fiber 8.1g 32%
Sugars 6.3g
Protein 7.8g 15%

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Hasa Al Hummus -- Moroccan Chickpea Soup

Recipe #140868 | 2½ hours | 20 min prep | add private note
(19) RATE IT NOW Print Recipe

By: Elizabeth Cooks
Oct 10, 2005

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.

SERVES 6 (change servings and units)

Ingredients

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.

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Featured Reviews for This Recipe

From: Ginger Rose

On Sep 24, 2007

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.

1 person found this review helpful

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    • From: Rhiannon&Matt.gauci

    On Sep 6, 2007

    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!

    1 person found this review helpful

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    From: Kumquat the Cat's friend

    On Jan 3, 2006

    Excellent and very tasty soup. Spicey and garlicy, but not overly so. I used 1 jalapeno pepper, all 8 cloves of garlic, half vegetable broth, half water and omitted the salt. I also used one cup of canned chick peas but I think you could easily double that (or more). I also included tomato and served with whole wheat pita bread. Very healthful and tasty soup that I will be making again. Thanks so much!

    5 people found this review helpful

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    • From: lemoncurd

    On Dec 8, 2005

    What a wonderful, colourful, rustic and hearty soup. I used canned hummus and it basicly took only a few minutes to put together. Once you swallow you taste the heat from the chilli it sure got all the bronchol passeges open. Thank you Hajaar for a lovely new soup recipe

    4 people found this review helpful

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    • Read all 19 reviews

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