CHICKPEA SOUP - HASA AL-HUMMUS

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Here's a basic, yet delicious, chickpea-based soup.

 

1 cup chickpeas, soaked in water overnight, then drained

8 cups water

1 Tablespoon olive oil

2 medium size onions, chopped

8 cloves garlic, chopped into small pieces

1 small hot pepper, finely chopped

1/2 cup finely chopped coriander leaves

2 teaspoons salt

1 teaspoon pepper

1 teaspoon ground mustard seeds

1/4 cup lemon juice

 

Place chickpeas and water in a saucepan and bring to boil. Cover and

cook over medium heat for 1 hour.

 

In the meantime, heat oil in a frying pan; then stir-fry onions,

garlic, and hot pepper until they begin to brown. Add frying pan

contents with the remaining ingredients to the chickpeas. Cover and

cook over medium heat for 1 hour or until chickpeas are well-cooked.

 

 

Serves from 6 to 8)