Moroccan Chickpea Soup Recipe | Hasa Al Hummus | Healthy Soups

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Hasa Al Hummus (Moroccan Chickpea Soup)

Apr 08, 2013         6 comments.

Moroccan Chickpea SoupGuess what?! Today’s an awesome day to get your proteins from a pure vegetarian source!! I’m talkin’ about chickpeas of course! The only bean (besides kidney) that I adore is Garbanzo bean. And I love a bowl of warm soup combined with some crispy croutons! In fact, so deliciously wholesome was this meal that I skipped dinner after my 6 pm stint with this soup

Moroccan Chickpea SoupHasa Al Hummus is a wonderful Moroccan vegetarian soup. I’ve been mesmerized by the exotic spices used in the Middle eastern cuisine for a long time. The perfect opportunity to try this recipe came when my AGC friends decided to go with “Soups” as this month’s theme! As an aside, here, hummus is actually the word for Chickpea, not the dip/spread. And as exotic as the dish sounds, we use very basic ingredients in the soup!

So… let’s make some Hasa Al Hummus! Here’s what you’re gonna need-

Where I live, we don’t find canned beans. So what I do is soak dry garbanzo beans (chole) overnight, either put it in the pressure cooker for a few whistles or boil in salted water for 1 hour until the chickpeas are somewhat soft & have a bite to them.

Meanwhile, on another pan, heat oil & add the garlic, green chilli, onions & sauté for 1 minute until they’re light brown.

Add the tomatoes, mix well & saute for a minute.

Add salt, black pepper, paprika & turmeric powder

Mix well and let it fry on low heat

Saute till the mixture is reduced to a mush. (around 5-7 minutes)

Add the Garbanzo  beans to the pan

Also add enough water water to cover the beans. Mix well.

Let that cook for 30-45 minutes or until the chickpeas are well cooked. (The texture should be such that the chickpeas are firm but really creamy when you bite)

Garnish with coriander (or parsley) leaves & some lemon juice & serve!


Hasa Al Hummus (Moroccan Chickpea Soup)

  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 2 1x


  • 1/3 cup dried Garbanzo Beans (chickpeas), soaked overnight (**see note)
  • 2 3/4 cups Water
  • 1/2 TBsp Vegetable Oil
  • 2/3 cup Onions, chopped
  • 2/3 cup Tomatoes, peeled and diced (optional)
  • 22 Garlic Cloves, minced
  • 1 small Hot Pepper, chopped finely (I used Green Chilli)
  • 1/4 cup fresh Coriander, leaf chopped finely (Cilantro or Parsley)
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp fresh Black Pepper
  • 1/3 lemon, juiced
  • 1/3 tsp Sweet Paprika
  • 1/3 tsp ground Turmeric powder


  • You can also use Canned Beans – in which case, skip Step 1


  1. In a soup pot combine the chickpeas and water and bring to a rolling boil. Cover, reduce heat to medium and cook 1 hour. (Alternatively, you can also cook these in the pressure cooker) {You’re looking for the chickpeas to be cooked with a bite to them} {Skip if using canned beans}
  2. While the beans are cooking, heat the oil in a skillet and sauté the onions, garlic, and hot pepper until they barely take on color; very slightly browned.
  3. Add the mixture and the remainder of the ingredients (except coriander & lemon juice) to the soup pot and simmer 30-45 minutes or until the chickpeas are soft. You don’t want a “bite” to the chickpeas but firm and creamy.
  4. Garnish with coriander (or parsley), lemon juice & serve!


  1. The preparation time does not include soaking the chickpeas.

6 Comments on “Hasa Al Hummus (Moroccan Chickpea Soup)

  1. How did yours come out so thick looking? I followed this recipe but mine ended up being very watery (but very yummy!). Did I add too much water?

    1. I added just the right amount of water… 🙂
      If it is too watery, you can do one of the following –
      1) Let it boil for longer so that the liquid evaporates
      2) Take about 2-3 tablespoons of the chickpeas, mash them up real nice with a fork, add it back to the soup & let that boil for another 2-3 minutes
      3) If you have some cooked potatoes, add about 2-3 tablespoons of mashed potatoes and mix well.

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