Hasa Al Khadr Vegetable Soup Recipes

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HASA AL HUMMUS -- MOROCCAN CHICKPEA SOUP

Hasa Al Hummus is a wonderful Moroccan vegetarian soup for a comforting winter warmer. Morocco adores her soups though there are not a million varieties. Many recipes online may taste good though are faux or Moroccan "style" soups. I can guarantee that from me what you get is completely authentic Moroccan fare. I owe this to those interested in Moroccan food/cooking that is authentic. This is a very simple basic soup as most Moroccan foods are. Go to a touristy, especially a fancy one, spot and you will get French food with Moroccan influences; not how we eat every day. We eat Moroccan food perhaps with a French influence or two though never vice versa. My housemaid Nasiha who is approximately 60 taught me this recipe. I say approximately as many in Morocco do not know their birthday. Whip this up like we do and enjoy! In a pinch you can use canned chickpeas. They are acceptable, merely omit the first cooking hour. As an aside, here, hummus is the word for chickpea, not the dip/spread.

Provided by Hajar Elizabeth

Categories     Beans

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 14



Hasa Al Hummus -- Moroccan Chickpea Soup image

Steps:

  • In a soup pot combine the chickpeas and water and bring to a rolling boil. Cover, reduce heat to medium and cook 1 hour.
  • 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.
  • 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.
  • NB: The preparation time does not include soaking the chickpeas.

Nutrition Facts : Calories 179.3, Fat 4.5, SaturatedFat 0.6, Sodium 800, Carbohydrate 29, Fiber 7.7, Sugar 6.5, Protein 7.8

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

HASA AL-KHADR (VEGETABLE SOUP)

This is a simple and satisfying vegetarian vegetable soup from Iraq. I found the recipe on a website I belive is called sudairy.com, a collection of MIddle Eastern recipes. Everyone who ahs tried it has enjoyed it. I believe it is low in fat and calories, and it's simple to prepare. I did modify the original recipe slightly.

Provided by windhorse23

Categories     Vegetable

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12



Hasa Al-Khadr (Vegetable Soup) image

Steps:

  • Heat the oil in a 6 quart (or larger) saucepan on medium heat. Add carrots, onions, garlic and ginger. Stir-fry about 8 minutes.
  • Add potatoes, tomatoes and cilantro. Stir fry another 5 minutes.
  • Add remaining ingredients. Increase heat to high and bring to a boil. Lower heat to simmer. Cover and cook about 45 minutes or until vegetables are tender.

Nutrition Facts : Calories 191.1, Fat 5.4, SaturatedFat 0.9, Cholesterol 2.1, Sodium 1310.6, Carbohydrate 31.7, Fiber 3.7, Sugar 6.3, Protein 5.2

2 tablespoons olive oil (use the extra virgin if possible)
2 carrots, peeled and diced about 1/4 inch
3 medium potatoes, peeled and diced about 1/2 inch
1 medium onion, diced
4 medium tomatoes, diced
3 garlic cloves, crushed
1 cup fresh cilantro, chopped fine
7 cups vegetable broth (or mixed broth and water half and half)
2 tablespoons grated fresh ginger (a MUST)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cumin

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