Chickpea Soup Hasa Al-hummus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Of course you can used canned, drained chick peas to make the soup- and the cooking time will Ingredients:
1 c chickpeas, soaked in water overnight, then drained |
( or used canned and decrease the cooking time ) use about 2, 15 0z cans of chickpeas |
8 c water |
1 tb olive oil |
2 md onions; chopped |
8 cl garlic; chopped into small pieces |
1 sm hot pepper; finely chopped |
1/2 c coriander leaves; finely chopped |
2 ts salt |
1 ts pepper |
1 ts ground mustard seeds |
1/4 c lemon juice |
Directions:
1. Place chickpeas and water in as saucepan and bring to a boil.
2. Cover and cook over medium heat for 1 hour.
3. In the meantime, heat oil in a frying pan, then stir fry onions, garlic, and hot pepper until they begin to brown.
4. Add frying pan contents with the remaining ingredients to the chickpeas.
5. Cover and cook over medium heat for 1 hour or until chickpeas are well cooked.
6. If using canned, I simmer about 30 minutes
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