Tomato and Chickpea Soup (Hasa Tamata Ma’ Hummus)

Chickpeas, also known as garbanzo beans, are one of the oldest cultivated crops and have been consumed for thousands of years.

This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Tomato and Chickpea Soup (Hasa Tamata Ma’ Hummus)

Cooking Method: Boiling, Simmering Cuisine: Mediterranean, Middle Eastern Courses: Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 10 min Total Time 55 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Tomatoes
• 400 gram Chickpeas
• 1 piece Onion
• 2 clove Garlic
• 4 cup Vegetable broth
• 2 tablespoon Olive oil
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Lemon juice
• 2 tablespoon Fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté until softened.
2. Add cumin, paprika, salt, and black pepper to the pot. Stir well.
3. Add diced tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Add chickpeas to the pot and simmer for an additional 10 minutes.
5. Use an immersion blender or transfer the soup to a blender, and blend until smooth.
6. Stir in lemon juice and adjust seasoning if needed.
7. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 40g14%

Sugars 8g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.