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