Friday, January 30, 2015

Recipe - Djouaz el Hummus (Algerian Chick Pea Soup)

Zander loved this soup.  He ate it for lunch every day all week and would cry when the bowl was empty.  Pete and I both also loved this soup.  It was very earthy and filling.  We ate it as the starter, but it was heavy enough to be a good meal in and of itself.  If you feel like being a carnivore, maybe add some lamb stew meat to this.

I will definitely make this again because Zander loved it so.

I added some harissa to mine, but didn't want the baby to have something too spicy.  Harissa is a typical North African hot sauce.  I bought mine because I'm a slacker, but you could make your own if you wanted.

Djouaz el Hummus


  • 2 cans chickpeas (total 30 oz)
  • 1/2 cup lentils
  • 4 T minced garlic
  • 1 tsp cumin
  • 1 t turmeric
  • 1 t saffron1 t harissa
  • 2 T tomato paste
  • 1 quart cooking water, or veggie/chicken/beef broth
  • Olive oil


  1. Saute the garlic, cumin and turmeric in olive oil for five minutes.
  2. Add the chickpas and water or broth and simmer for about an hour.
  3. Stir in the rest of the ingredients (saffron, harissa, tomato paste)
  4. Using an immersion blender, blend until smooth.
  5. Rinse the lentils a couple of times then add them to the soup and let cook until the lentils are soft, about 20 minutes.


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