Egyptian Halabesa
- 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)
- 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- 3
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.- 4
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.- 5
Add the chopped tomato (or canned crushed tomatoes) and cook for an additional 5 minutes, until the tomatoes have broken down a bit.- 6
Add the cooked (or canned) chickpeas to the pot and stir to combine.- 7
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- 8
Stir in the lemon juice and adjust the seasoning with more salt and pepper if needed.- 9
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- 10
Ladle the hot Halabesa into heatproof glasses or small glass cups.- 11
Garnish each glass with a sprinkle of freshly chopped parsley or cilantro.- 12
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:- 13
Make sure the glasses you use are heatproof to avoid cracking.- 14
Serve the Halabesa immediately while it’s hot.- 15
For an added touch, you can serve the glasses on small plates with a piece of warm pita bread on the side.- 16
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.
- 17
Your Egyptian Halabessa is ready. Bil Afiyet!
DauroraHi there, I'm Daurora!
Welcome to Sour Sweet Bitter, where my passion for exploring and sharing the diverse culinary treasures of the world comes to life. I take immense joy in researching and presenting an array of recipes from every corner of the globe, making them accessible and delightful for your kitchen adventures.
At Sour Sweet Bitter, each recipe is meticulously translated from its original language and thoughtfully adapted to ensure that it can be recreated in any kitchen. My goal is to bring the rich flavors and unique techniques of world cuisine right to your table, providing you with an unparalleled culinary experience.
I hope our carefully curated recipes inspire you and add a touch of global flavor to your happy moments. Dive into the world's most comprehensive World Cuisine compilation and create joyful memories with the delicious dishes from Sour Sweet Bitter.
Bon appétit!
- 2
