Halabesa

Warm and comforting Egyptian Chickpeas Soup combines chickpeas, garlic, lemon, and cumin for a satisfying meal any time of day. Serve as a main course or with bread as a filling side dish.

Halabesa
  • 1 lb dried chickpeas, soaked overnight
  • 6 cloves garlic, minced
  • 2 tbsp lemon juice
  • 1 tsp cumin
  • Salt, to taste
  • 6 cups water
  • 1 tbsp olive oil
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Drain the soaked chickpeas and place in a large saucepan.
  2. Add garlic, lemon juice, cumin, salt, and water.
  3. Cover and bring to a boil. Reduce heat to low and simmer for 1 hour, or until chickpeas are tender.
  4. Remove from heat and use an immersion blender to purée the soup until smooth.
  5. In a small saucepan, heat olive oil over medium heat. Add the puréed soup and stir until heated through.
  6. Serve hot, garnished with fresh parsley.

Tips for preparation of Halabesa

  • 1 lb dried chickpeas, soaked overnight
  • 6 cloves garlic, minced
  • 2 tbsp lemon juice
  • 1 tsp cumin
  • Salt, to taste
  • 6 cups water
  • 1 tbsp olive oil
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Drain the soaked chickpeas and place in a large saucepan.
  2. Add garlic, lemon juice, cumin, salt, and water.
  3. Cover and bring to a boil. Reduce heat to low and simmer for 1 hour, or until chickpeas are tender.
  4. Remove from heat and use an immersion blender to purée the soup until smooth.
  5. In a small saucepan, heat olive oil over medium heat. Add the puréed soup and stir until heated through.
  6. Serve hot, garnished with fresh parsley.

Halabesa serving size

  • 1 bowl for a person
  • 2 bowls for a couple
  • 4-6 bowls for a family

Halabesa nutrition value

Nutrition Value per serving : Calories: 300, Fat: 9g, Protein: 14g, Carbohydrates: 44g, Fiber: 15g

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