Iraqi Chickpea Soup

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Iraqi Chickpea Soup (Hasa al-Hummus)

 

Recipe By :Habeeb Salloum and James Peters

Serving Size : 4 Preparation Time :0:00

Categories : Soups, Stews & Chilis

 

Amount Measure Ingredient -- Preparation Method

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1 cup dried chickpeas -- washed and soaked overnight in 9 cups

of water

2 tablespoons canola oil

2 medium onions -- diced

4 garlic cloves -- crushed

1/2 cup finely chopped cilantro

salt and pepper -- to taste

1/2 teaspoon mustard powder

pinch cayenne

 

In a saucepan, bring the chickpeas and their soaking water to a boil, then cook

over medium heat for 1 1/2 hours.

 

In a separate pan, stir-fry the onions and garlic in the oil until they begin to

brown. Add the coriander leaves and stir-fry for a few moments longer, then add

the contents of the frying pan and the remaining ingredients to the chickpeas.

Cover and cook over medium heat for 1 hour or until the chickpeas are tender.

 

Cuisine:

" Middle Eastern "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 269 Calories; 10g Fat (32.4% calories

from fat); 11g Protein; 36g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol;

15mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0