Ingredients
1 no ingredients
Directions
1 cup chickpeas, soaked in water overnight, then drained 8 cups water
1 Tablespoon olive oil 2 medium size onions, chopped 8 cloves garlic,
chopped into small pieces 1 small hot pepper, finely chopped 1/2 cup
finely chopped coriander leaves 2 teaspoons salt 1 teaspoon pepper I
teaspoon ground mustard seeds 1/4 cup lemon juice Place chickpeas and
water in a saucepan and bring to boil. Cover and cook over medium
heat for I hour.
In the meantime, heat oil in a frying pan- then stir-fry onions,
garlic, and hot pepper until they begin to brown. Add frying pan
contents with the remaining ingredients to the chickpeas. Cover and
cook over medium heat for 1 hour or until chickpeas are well-cooked.
Here's a basic, yet delicious, chickpea- based soup.
Servings: 6 servings
Chickpea Soup - Hasa Al-Hummus Recipe brought to you by Recipe Ideas
Categories: Greek; Hummus; Soup; Vegetable
The History of Recipes
We are able to trace the history of `recipes` far back into distant history, certainly as far back into recorded history as early Egypt, and quite possibly further than that. Interesting though that is, generally, these ancient recipes were just very basic pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to academics are a few stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. As we move into Roman times 25BC a roman called Apicius created a collection of scripts which described recipes enjoyed by the Romans. In his scrolls, he tells us how the roman meals were divided into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the cooks of his times made use of many different herbs and spices, including a few that will be familiar to modern chefs such as basil, mint and dill. During the next few centuries, the upper classes tried to serve up the most extravagent meals, and as a consequence, cooks and their collection of recipes were at a premium. Notwithstanding that, it was during the nineteenth century that cooking and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. The arrival of television gave us celebrity chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Chickpea Soup Hasa Al Hummus recipe.
