Hasa Al Hummus -- Moroccan Chickpea Soup

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 cup dried garbanzo beans, soaked overnight
• 8 cups water
• 1 tablespoon vegetable oil
• 2 cups onions, chopped
• 2 tomatoes, peeled and diced (optional)
• 8 garlic cloves, minced
• 1 small hot pepper, chopped finely
• 1/2 cup fresh coriander, leaf chopped finely
• 1/2 cup fresh flat leaf parsley, chopped finely
• 2 teaspoons salt
• 1 teaspoon fresh black pepper
• 1 lemon, juiced
• 1 teaspoon sweet paprika
• 1 teaspoon ground turmeric

Recipe

• 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 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 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 nb: the preparation time does not include soaking the chickpeas.