Hasa al-Hummus ( Chickpea Soup).
Ingredients.
1 cup dried chickpeas, washed and soaked overnight in 9 cups water
2 T butter
1/2 t hing
1/2 cup finely chopped fresh cilantro (coriander)
Salt and pepper to taste
1/2 t cayenne
1/4 t mustard powder
Preparation.
Place chickpeas with their soaking water in a saucepan and bring to boil; cook over medium heat for 1 1/2 hours.
In the meantime, melt the butter in a frying pan. Add cilantro, hing and stir-fry a few minutes longer. Add frying pan contents and remaining ingredients to the chickpeas and stir. Cover and cook over medium heat for 1 hour or until chickpeas are tender, adding more water if necessary.
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