Hasa Al Hummus Moroccan Chickpea Soup
Delight your taste buds with Hasa Al Hummus, a hearty Moroccan Chickpea Soup that’s rich in warm spices and comforting flavors. This traditional North African recipe combines tender chickpeas, fragrant cumin, coriander, and cinnamon, with a zesty hint of fresh lemon juice and a medley of fresh herbs like cilantro and parsley. Bursting with vibrant tomatoes and bold aromatics like garlic and onion, this soul-soothing soup is simmered to perfection in a savory vegetable broth. Customize your bowl with a drizzle of harissa paste for a fiery kick and serve alongside crusty bread for the ultimate cozy meal. Perfect for warm or chilly days, this vegan and protein-packed dish is as wholesome as it is flavorful, offering a delicious taste of Moroccan cuisine in every spoonful!
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Recipe Information
Ingredients
- 1.5 cups Dried chickpeas (or canned, rinsed, and drained)
- 3 tablespoons Olive oil
- 1 large Onion, finely chopped
- 4 Garlic cloves, minced
- 2 teaspoons Ground cumin
- 1.5 teaspoons Ground coriander
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Cayenne pepper (optional)
- 2 large Tomatoes, finely chopped
- 8 cups Vegetable broth (or water)
- 0.25 cup Fresh cilantro, chopped
- 0.25 cup Fresh parsley, chopped
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 Lemon, juiced
- 1 teaspoon Optional: Harissa paste (for garnish)
- for serving Optional: Crusty bread
Instructions
If using dried chickpeas, soak them overnight in plenty of water. Drain and rinse them the next day, then cook in a pot of boiling water for about 1 hour until tender. Alternatively, use canned chickpeas for convenience.
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Add the minced garlic, ground cumin, coriander, turmeric, cinnamon, and cayenne pepper (if using). Stir and cook for 1-2 minutes until fragrant.
Stir in the chopped tomatoes and cook for 5 more minutes, allowing the tomatoes to break down and meld with the spices.
Pour in the vegetable broth (or water) and add the cooked chickpeas. Stir well and bring the soup to a boil.
Reduce the heat to low, cover the pot, and simmer for 30 minutes to allow the flavors to meld together.
Stir in the chopped cilantro, parsley, salt, and black pepper. Simmer for an additional 5 minutes.
Remove the pot from the heat and stir in the fresh lemon juice for a bright, tangy finish.
Serve hot with optional harissa paste drizzled on top for extra heat and a side of crusty bread for dipping. Enjoy!
Nutrition Facts
Calories |
1347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9037 mg | 393% | |
| Total Carbohydrate | 174.6 g | 63% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 41.2 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 601 mg | 46% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 3650 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
