Tuesday, February 10, 2009

Hasa Al-Khadr Maa Hummus


I was looking for a middle eastern stew recipe. When I chanced upon this site. This stew/ soup is created by combining Chickpea soup with the vegetable soup and creating a new name too!

This stew or soup you decide, is traditionally cooked in a Tajine pot over an olive wood fire. I however made in on a gas and then served it in a glazed clay pot.

It is one hearty stew, I prefer to call it that. A medley of vegetable cooked in the juices of caramelized onion and chickpeas is spiced with cumin and coriander powders is usually eaten like a curry with couscous or the middle eastern flat breads. I made Falafels to go with it instead. I have studied a couple of recipes and then done my own thing. So here it is for you.

Ingredients

1 cup White Chickpeas
1 onion chopped fine
2 garlic pods
2 cups chopped vegetables (carrots, tomatoes, mushrooms, potatoes etc.)
1/2 cilantro chopped
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon black pepper powder
1/2 teaspoon red chili powder
1 tablespoon olive oil
salt to taste
1/2 lemon juice

Heat the oil in a small pressure cooker. Fry the onions and garlic till caramelized. Add the chickpeas and top with water. Cook for 3 whistle. Cool till you are able to open the cooker safely. Then add the rest of the ingredients, chopped veggies, all the spice powders and salt. Cook for another 3 whistles. Open the cooker once cooled and mash the chickpeas with the back of the spoon. This will give the gravy a bit of thickness. Squeeze the lemon juice into the entire dish and give it a stir.

Serve it in a pot with a lid with a flat bread or couscous on a platter. I deviated though from this as you see.

I would be making this with different beans and veggies combinations more often. It is simple, healthy and tasty perfect for people on protein diets.

No comments:

Post a Comment

Thank You for taking the time to leave your thoughts here.

Popular Posts

On Trail