Hasa Al Hummus
1/3 cup Dried chickpea
2 3/4 cup Water
2/3 ear Onion
1/2 tablespoon Vegetable Oil
2 Garlic Cloves
2/3 cup Tomato
1 Chili Pepper
1/4 cup Coriander
1 teaspoon Salt
1/2 teaspoon Freshly Ground Black Pepper
1/3 teaspoon Lemon Juice
1/3 teaspoon Turmeric Powder
1/3 teaspoon Sweet Paprika
Soak the dried chickpeas (1/3 cup) overnight.
Mince the Garlic Cloves. Dice the Tomato. Finely chop the Chili Pepper.
In a soup pot combine the chickpea (1/3 cup) and Water and bring to a rolling boil. Cover, reduce heat to medium and cook 1 hour.
Heat Vegetable Oil in a skillet, sautee Garlic Cloves, Onion and Chili Pepper until they are very slightly browned.
Add the Tomato, Salt, Freshly Ground Black Pepper, Sweet Paprika and Turmeric Powder to the soup pot and simmer 30-45 minutes or until the chickpea are soft.
Serve with Coriander and Lemon Juice.