Halabessa (Spicy Chickpea Soup)
Learn how to make Halabessa, a delightful Egyptian spicy chickpea soup that comes together in just under 20 minutes.
Ingredients
- 1 cup tomato puree
- 1 can chickpeas
- 1 onion
- 2-3 garlic
- ½ teaspoon cumin
- ¼ teaspoon cayenne
- 1 lemon juiced
- 1 teaspoon mint
- ⅛ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Finely chop the garlic and onion and set them aside.
- Heat water in a pot and add the drained chickpeas in. Season and bring it to a boil.
- Add the tomato puree along with the seasonings, chopped onion and garlic. Cook for 10 minutes.
- Finish up with a squeeze of lemon juice, chopped mint leaves and some more salt and pepper.
Notes
- You can also start with raw chickpeas if you don't have the canned ones. Soak them overnight and then cook them until they're soft, but still hold their shape.
- You can adjust the consistency of the soup to your liking. Start with a little water, taste and add more if you prefer a broth-like consistency.
- For a deeper flavor, you can also add a bit of tomato paste to the soup. Sometimes, I've even used my fire roasted tomatoes!
- You can keep the chickpeas whole, or smash them up a little bit before you serve.
Nutrition
Calories: 48kcalCarbohydrates: 12gProtein: 2gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 239mgPotassium: 379mgFiber: 3gSugar: 5gVitamin A: 397IUVitamin C: 24mgCalcium: 31mgIron: 2mg
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