Chickpea soup drizzled with olive oil

Serves 2-4

Hummus bi’l Kammun is velvety smooth. The smoky blend of cumin, paprika, harissa, and garlic make this soup a wintertime treat. As a special bonus, this soup is vegan.

NOTE: Much like chili, our soup benefits from a day of rest while the flavors deepen. When reheating, thin to desired consistency with a little water.

Ingredients:

2 15 oz cans drained and rinsed chickpeas (or 3 cups prepared, dried chickpeas)
4 garlic cloves, crushed
1/4 cup olive oil
1 tsp ground cumin
2 tsp paprika
1 tsp harissa (or more to taste)
2 Tbsp tomato paste
1 quart cooking water
salt
pepper

Method:

1.     In a large pot over medium heat, add garlic, olive oil, cumin, paprika, harissa, tomato paste, salt and pepper. Simmer for 5 minutes. Add water and chickpeas (reserve ¼ cup chickpeas for garnish if using shallow bowls). Stir to combine and bring to a simmer.

2.     Use an immersion blender to make a coarse puree. Simmer gently, uncovered, for an hour. Stir occasionally.

3.     Puree again, this time getting the soup perfectly smooth (you may also use a blender). More water may be added until desired consistency is achieved.

4.     Ladle into serving bowls. Garnish with a drizzle of olive oil and, if using shallow bowls, reserved chickpeas. Serve with warm, crusty bread.

Adapted from A Mediteranean Feast, by Clifford Wright

Spicy Chickpea Soup | Hummus bi’l Kammun

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Hummus b'il Kammun is velvety smooth. The smoky blend of cumin, paprika, harisa and garlic make this soup a wintertime treat. As a special bonus, this soup is vegan. Add extra harissa to make it truly spicy.

• CourseSoups
• LifestyleGluten-Free, Potluck Friendly, Vegan, Vegetarian
• Food TypeLegumes, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes, Spicy, Vegetables

Servings	Prep Time
2-4 people	5 minutes

Cook Time

65 minutes

Servings Prep Time 2-4 people 5 minutes

Cook Time 65 minutes

Spicy Chickpea Soup | Hummus bi’l Kammun Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Hummus b'il Kammun is velvety smooth. The smoky blend of cumin, paprika, harisa and garlic make this soup a wintertime treat. As a special bonus, this soup is vegan. Add extra harissa to make it truly spicy. CourseSoups LifestyleGluten-Free, Potluck Friendly, Vegan, Vegetarian Food TypeLegumes, Miss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes, Spicy, Vegetables Servings Prep Time 2-4 people 5 minutes Cook Time 65 minutes Servings Prep Time 2-4 people 5 minutes Cook Time 65 minutes

Ingredients

• 2 15 oz canned chickpeas , drained and rinsed (or 3 cups prepared, dried chickpeas)
• 4 cloves garlic , crushed
• 1/4 cup olive oil
• 1 tsp ground cumin
• 2 tsp paprika
• 1 tsp harissa , (or more to taste for heat)
• 2 Tbsp tomato paste
• 1 quart cooking water
• salt
• pepper

Servings: people

Units:MetricUS Imperial

Instructions

1. In a large pot over medium heat, add garlic, olive oil, cumin, paprika, harissa, tomato paste, salt and pepper. Cook 5 minutes, until fragrant.
2. Add water and chickpeas (reserve 1/4 cup chickpeas for garnish if using shallow bowls). Stir to combine and return to a simmer.
3. Use an immersion blender to make a coarse puree. Simmer gently, uncovered for an hour. Stir occasionally.
4. Puree again, this time getting the soup perfectly smooth (you may also use a blender). More water may be added until desired consistency is achieved.
5. Ladle into serving bowls. Garnish with a drizzle of olive oil, and if using shallow bowls, reserved chickpeas.
6. Serve with warm, crusty bread.

Recipe Notes

Much like chili, our soup benefits from a day of rest while the flavors deepen. When reheating, thin to desired consistency with a little water.