Best 2 Tomato And Chickpea Soup Hasa Tamata Ma Hummus Recipes

Tomato and chickpea soup, known as "hasa tamata ma hummus" in Arabic, is a Middle Eastern dish that combines the vibrant flavors of tomatoes, chickpeas, and a blend of warm spices. This hearty and flavorful soup is not only a culinary delight but also a nutritious meal, offering a rich source of plant-based protein, vitamins, and minerals. Its unique taste and versatility make it a popular choice for vegetarians, vegans, and anyone looking for a healthy and satisfying soup to warm up their souls.

Here are our top 2 tried and tested recipes!

TOMATO AND CHICKPEA SOUP (HASA TAMATA MA' HUMMUS)

Tomato and Chickpea Soup (Hasa Tamata Ma' Hummus) image

From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Iraq region.

Provided by Engrossed

Categories Chowders

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter
2 medium onions, chopped
4 garlic cloves, crushed
1/4 cup fresh cilantro, finely chopped
1 -2 teaspoon ground cumin
1/2 teaspoon ground allspice
1 (15 ounce) can chickpeas, drained and rinsed (garbanzo beans)
3 cups tomato juice
4 cups water
1/2 cup rice, rinsed
salt and pepper, to taste

Steps:

Melt butter in a saucepan and saute the onions until they begin to brown.
Add garlic, cilantro, cumin, and allspice and saute a few minutes more.
Stir in remaining ingredients and bring to a boil.
Cook over medium heat for about 20 minutes or until the rice is cooked.

Nutrition Facts : Calories 163.3, Fat 3.7, SaturatedFat 1.9, Cholesterol 7.6, Sodium 428.9, Carbohydrate 29.1, Fiber 3.4, Sugar 4.5, Protein 4.6

HASA AL HUMMUS -- MOROCCAN CHICKPEA SOUP

Hasa Al Hummus -- Moroccan Chickpea Soup image

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

Ingredients

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

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

Tips:

Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your soup will be.
Don't overcrowd the pot: If you're using a small pot, cook the tomatoes in batches. Overcrowding the pot will prevent the tomatoes from cooking evenly.
Simmer the soup for at least 30 minutes: This will help the flavors to develop and meld together.
Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a bit of heat with cayenne pepper or chili powder.
Serve the soup with your favorite toppings: Some popular toppings include croutons, grated Parmesan cheese, and chopped fresh herbs.

Conclusion:

Tomato and chickpea soup is a delicious, healthy, and easy-to-make meal. It's perfect for a quick lunch or dinner, and it's also a great way to use up leftover tomatoes. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying soup that the whole family will enjoy.