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.

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
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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.Spicy Chickpea Soup | Hummus bi’l Kammun
Servings
2-4people
Servings
2-4people
Ingredients
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.

Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only. This recipe and hundreds more from around the world may be found at www.GlobalTableAdventure.com.

3 Comments

  1. I made this soup tonight along with the Algerian Lasagna (see coments on that recipe). Given all the fragrant spices that went into this one, it was amazingly subtle and smoky. The Paprika was the only thing that really stood out. This would be a nice dish for winter time.

    When adding the oil and ingredients in step #1, I’d recommend combining them first in a bowl and then adding them all to the pot at once before it gets too hot. I only say this because I heated the oil first and added the ingredients one at a time and ended up burning them. I started over and added them all at once over low heat and they simmered very nicely and beagn to smell amazing!

    Thanks Sasha!

    • Sasha Martin says

      Yes, I often find myself craving it in the winter… so nice with a slice of crusty bread, too (or naan, of course). Great tip on adding the ingredients all at once. Thanks again for letting me know how it went :)

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