Chickpea and tomato halabissa soup

By Shahir Massoud
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This easy, hearty chickpea soup is loaded with vegetables in every bite. Made with tomatoes, cumin and chicken stock, this soup is perfect for a cold-weather day. 



  • 1 can chickpeas, drained and rinsed
  • 3 tablespoons olive oil
  • 1 white onion, finely diced
  • 3 cloves garlic, finely minced
  • 2 pints grape tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground anise
  • 1/4 teaspoon allspice
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/3 cup tomato paste
  • 4 cups chicken stock
  • 1 lemon, juiced


For the Chickpeas 

  1. Add your chickpeas to a pot of boiling water and cook for 10 - 15 minutes.  This step will loosen and remove the tough skins on the outside of the chickpeas!  (optional step - but could be a good learning tip for the audience.  This step is a MUST when making homemade hummus for example) 

For the Soup

  1. In a separate pot, add the olive oil, onions and garlic and cook over medium-low heat for four to five minutes. 
  2. Add the chickpeas and cook for another minute before adding the tomatoes, cumin, anise, allspice, black pepper, and salt. 
  3. Cook for another one to two minutes, then add the tomato paste and stock.  Bring up to a gentle boil, then reduce down to a simmer.  
  4. Simmer for 45 minutes to marry all the flavours then finish with freshly squeezed lemon juice. 
  5. Serve with fresh bread and enjoy! 

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