Spicy Chickpea Soup | Hummus bi’l Kammun

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.

Algerian Meal

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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Rating: 0
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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.
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.
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:
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.

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