Food · recipe

Chickpea soup with tomato pickle salsa (Hummus M’Sabaha)

Ever since I purchased an Inkwell Press Meal Planner back in January and forced myself to commit to meal planning, we have been pretty consistent about practicing Meatless Mondays. Having a set genre for each day has really helped narrow down the selection for the menu, which is something I had a hard time doing prior because I enjoy making many different things. Today I’m sharing one of our favorite meatless dishes that’s nutritious and simple to make. It’s very similar to another Lebanese dish called foul and hummus except it’s without the foul or fava beans. Foul and hummus is usually eaten for breakfast and while I enjoy it now, I used to HATE it growing up. It was just too heavy for me and it wasn’t nachos or pizza so I was understandably upset when I could smell the distinctive aroma of garlic and fava beans wafting through the air. My father, the negotiator that he is, would allow me to leave out the fava beans as long as I ate everything else and that’s how my love for this dish of hummus m’sabaha blossomed. Traditional Lebanese hummus m’sabaha is much thicker and creamier than what I show here. Usually it’s roughly mashed and a little bit of tahini is added for creaminess. This spin on my childhood favorite is like a mix of hummus m’sabaha and lablabi, a Tunisian chickpea soup. We personally enjoy the combination of the light lemony, garlicky broth with the texture of whole chickpeas.  And speaking of broth, please don’t use canned chickpeas. Technically you can but if you do make sure to drain the chickpeas well and simmer them in a vegetable stock or bone broth. Starting with dried chickpeas is essential for getting flavorful chickpea broth that is not a metallic tasting goop.

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I always soak the dried chickpeas on Sunday evening and boil them first thing on Monday morning. My recipe calls for two cups because that’s what I soak but we don’t necessarily eat all two cups unless I planned to eat leftovers the next day {usually we don’t because it’s Taco Tuesday ;)}. Whatever I don’t use I will freeze for a rainy day. I grew up learning to cook from my father who never measured ingredients so I’m still working on how best to write and share these family recipes. Anyways, I hope you enjoy this as much as we do!

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Ingredients
2 cups dried chickpeas
1 teaspoon baking soda
10-12 cups water
2-4 garlic cloves, minced*
1/2-1 cup lemon juice*
high quality extra virgin olive oil to drizzle
salt & pepper to taste

Salsa:
1 cup diced Lebanese pickled cucumbers
2 cups diced tomatoes
1/4 cup of fresh mint, chopped
1/4 cup of fresh parsley, chopped

To serve:
Radishes
Lebanese pickled cucumbers
Sweet onion, sliced
Pita bread
Lemon
Fresh herbs like mint and parsley

*Note: If you’re not afraid of flavor, you might consider adding more garlic and lemon juice.

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Directions

  1. In a large bowl, add your chickpeas and baking soda and cover with water. Let the chickpeas soak overnight or for at least 8 hours.
  2. Drain and rinse your chickpeas and cover with 10-12 cups fresh water in a lidded pot. Bring to a boil then let simmer covered for 30-45 minutes or until tender.
  3. Using a mortar and pestle, mince your garlic cloves with salt until you have a smooth paste.
  4. In the meantime make your salsa by combining diced tomatoes, diced pickles, chopped mint, and chopped parsley.
  5. Once the chickpeas are tender, add in your garlic paste, salt, pepper, and lemon juice. You can use your pestle to give some of the chickpeas a quick mash for thickness if you desire. Let simmer for another 10 minutes then adjust seasoning to your taste.
  6. Ladle into individual bowls, drizzle with olive oil generously and top with sweet onions and salsa. Serve with fresh pita bread and garnishments of your choice .

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6 thoughts on “Chickpea soup with tomato pickle salsa (Hummus M’Sabaha)

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