Egypt Chickpeas Soup Halabesa

Halabesa, a warm and hearty chickpea soup, holds a cherished place in Egyptian culinary traditions. This simple yet flavorful dish, often called “Hummus el-Sha’riya” when it includes vermicelli, is a staple in Egyptian street food culture, especially during the cooler months. The origins of Halabesa are rooted in the practical need to create nourishing and affordable meals using readily available ingredients.

Chickpeas, the star ingredient in Halabesa, have been cultivated in the Middle East for thousands of years. The ancient Egyptians, known for their sophisticated agriculture and cuisine, frequently used legumes. Chickpeas, along with lentils and beans, were integral to their diet, providing essential nutrients in a predominantly plant-based diet. Halabesa likely evolved from these ancient culinary practices, transforming over centuries as generations passed it down.

Modern Popularity

In modern Egypt, Halabesa is more than just a soup; it is a cultural symbol of warmth and community. Vendors sell steaming cups of Halabesa on bustling street corners, especially during winter evenings. People gather around a Halabesa vendor, warming their hands and spirits with the fragrant broth, creating a familiar and comforting scene.

Halabesa is also common during Ramadan, offering a nourishing and easy-to-digest option for Suhoor (the pre-dawn meal) or Iftar (the meal to break the fast). Its simplicity and wholesomeness make it ideal for those observing the fast.

The ingredients of Halabesa showcase the resourcefulness of Egyptian home cooks. Chickpeas, garlic, tomatoes, and a blend of spices such as cumin, coriander, and paprika create a rich, savory broth. Lemon juice brightens the flavors, while fresh parsley or cilantro provides a fresh contrast. The preparation method is straightforward, emphasizing slow cooking to meld the flavors harmoniously.

Symbol of Hospitality

Halabesa exemplifies the Egyptian spirit of hospitality. People often serve it to guests as a welcoming gesture, reflecting the cultural importance of sharing food and the belief in ‘karam’ (generosity). In every bowl of Halabesa, there is a story of heritage, community, and the enduring connection between food and social bonds.

This humble chickpea soup, with its deep flavors and historical roots, continues to be a beloved comfort food in Egypt, embodying the rich culinary legacy of the nation and the warmth of its people.

Egypt Chickpeas Soup Halabesa

Preparation Time 20 mins Cooking Time 45 mins Total Time 1 hr 5 mins Difficulty: Intermediate Servings: 4

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Author: daurora Cooking Method: Pot Cooking Cuisine: Africa, Egypt Category: Soups Features of the Recipe: High Protein Vegan Vegetarian

Ingredients

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• 2 cups dried chickpeas (or 4 cups canned chickpeas, drained and rinsed)

• 1 medium onion (finely chopped)

• 4 cloves garlic (minced)

• 1 medium carrot (finely chopped)

• 1 celery celery stalk (finely chopped)

• 1 large tomato (chopped or 1 cup canned crushed tomatoes)

• 2 tbsp olive oil

• 1 tsp cumin powder

• 1 tsp coriander powder

• ¹⁄₂ tsp turmeric powder

• ¹⁄₂ tsp paprika

• ¹⁄₄ tsp cayenne pepper (optional, for heat)

• Salt and pepper to taste

• 6 cups vegetable or chicken broth (or water)

• 1 lemon (for lemon juice)

• fresh parsley or cilantro (chopped, for garnish)

Instructions

Prepare the Chickpeas (if using dried)

1. Soak the dried chickpeas overnight in plenty of water. Drain and rinse them the next day.
2. In a large pot, cover the soaked chickpeas with fresh water and bring to a boil. Reduce the heat and simmer for about 1 to 1.5 hours until the chickpeas are tender. Drain and set aside.

Cook the Soup

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are soft and the onion is translucent, about 5-7 minutes.
2. Add the cumin, coriander, turmeric, paprika, cayenne pepper (if using), salt, and pepper. Stir well to coat the vegetables with the spices and cook for another 2 minutes to release the flavors.
3. Add the chopped tomato (or canned crushed tomatoes) and cook for an additional 5 minutes, until the tomatoes have broken down a bit.
4. Add the cooked (or canned) chickpeas to the pot and stir to combine.
5. Pour in the vegetable or chicken broth (or water) and bring to a boil. Reduce the heat and let it simmer for about 20-30 minutes to allow the flavors to meld together.

Finishing Touches

1. Stir in the lemon juice and adjust the seasoning with more salt and pepper if needed.
2. Using an immersion blender, partially blend the soup to thicken it slightly while leaving some chickpeas whole for texture. If you don’t have an immersion blender, you can blend a portion of the soup in a regular blender and return it to the pot.

Serving in Glasses

1. Ladle the hot Halabesa into heatproof glasses or small glass cups.
2. Garnish each glass with a sprinkle of freshly chopped parsley or cilantro.
3. Optionally, you can add a small wedge of lemon or a drizzle of olive oil on top for extra flavor and visual appeal.

Tips for Serving:

1. Make sure the glasses you use are heatproof to avoid cracking.
2. Serve the Halabesa immediately while it’s hot.
3. For an added touch, you can serve the glasses on small plates with a piece of warm pita bread on the side.

4. This method of serving Halabesa in glasses adds a touch of elegance and allows guests to enjoy the soup in a novel and visually appealing way.

5. Your Egyptian Halabessa is ready. Bil Afiyet!

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