Name: Hasa Al Hummus
Total time: PT7200.0S
Yield: 2
Ingredients: 1/3 cup Dried Chickpeas; 2 3/4 cup Water; 2/3 Onion; 1/2 tablespoon Vegetable Oil; 2 clove Garlic; 2/3 cup Tomato; 1 Chili Pepper; 1/4 cup Fresh Cilantro; 1 teaspoon Salt; 1/2 teaspoon Ground Black Pepper; 1/3 Lemon; 1/3 teaspoon Ground Turmeric; 1/3 teaspoon Sweet Paprika

Hasa Al Hummus is a wonderful Moroccan vegetarian soup for a comforting winter.

Low-Fat

Peanut-Free

Tree Nut-Free

Fish-Free

Beans & Legumes

Main Dish

Dairy-Free

Moroccan

Stove

African

Grain-Free

Weeknight Dinners

Low Salt

Egg-Free

Nut-Free

Soy-Free

Low-Sugar

Pescatarian

Gluten-Free

Comfort Food

Lunch

Healthy

Shellfish-Free

Dinner

Vegan

Vegetarian

Mediterranean

Side Dish

Vegetables

Soups & Stews

Winter

Stew

Hasa Al Hummus

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

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Dried Chickpeas

Water

Onion

Vegetable Oil

tablespoon

Garlic

clove

Tomato

Chili Pepper

Fresh Cilantro

Salt

teaspoon

Ground Black Pepper

Lemon

Ground Turmeric

Sweet Paprika

In a soup pot, combine the {@0:} and {@1:} and bring to a rolling boil. Cover, reduce heat to medium and cook 1 hour (skip if using cooked chickpeas).

In a soup pot, combine the Dried Chickpeas (1/3 cup) and Water (2 3/4 cup) and bring to a rolling boil. Cover, reduce heat to medium and cook 1 hour (skip if using cooked chickpeas).

In a soup pot, combine the Dried Chickpeas (1/3 cup) and Water (2 3/4 cups) and bring to a rolling boil. Cover, reduce heat to medium and cook 1 hour (skip if using cooked chickpeas).

Heat {@0:} in a skillet and sauté {@2:}, {@3:} and {@1:} over medium-high heat until they are very slightly browned.

Heat Vegetable Oil (1/2 tablespoon) in a skillet and sauté Garlic (2 clove) [minced], Onion (2/3 N/A) and Chili Pepper (1 N/A) [finely chopped] over medium-high heat until they are very slightly browned.

Heat Vegetable Oil (1/2 Tbsp) in a skillet and sauté Garlic (2 cloves), Onion (2/3) and Chili Pepper (1) over medium-high heat until they are very slightly browned.

Add the {@3:}, {@4:}, {@0:}, {@2:}, and {@1:} to the soup pot and simmer 30-45 minutes or until the chickpea are soft.

Add the Tomato (2/3 cup), Salt (1 teaspoon), Ground Black Pepper (1/2 teaspoon), Sweet Paprika (1/3 teaspoon), and Ground Turmeric (1/3 teaspoon) to the soup pot and simmer 30-45 minutes or until the chickpea are soft.

Add the Tomato (2/3 cup), Salt (1 tsp), Ground Black Pepper (1/2 tsp), Sweet Paprika (1/3 tsp), and Ground Turmeric (1/3 tsp) to the soup pot and simmer 30-45 minutes or until the chickpea are soft.

Serve with Fresh Cilantro (1/4 cup) [chopped] and a squeeze of Lemon (1/3 N/A) [juiced].

Serve with Fresh Cilantro (1/4 cup) and a squeeze of Lemon (1/3).

Hasa Al Hummus

2HRS

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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