View source for Djouaz el Hummus, Algerian Chick Pea Soup



== Ingredients ==

* 2 cups [[chickpeas]] soaked in [[water]] overnight
* 1 cup [[brown lentil|green lentils]] soaked in [[water]] overnight
* 1 [[onion]] chopped
* 2 cloves of [[garlic]], minced
* 3 tablespoons of [[tomato paste]] or [[tomato]] jam
* 1 tablespoon of [[cumin]]
* 1 teaspoon of [[paprika]]
* 1 teaspoon [[cayenne]]
* olive [[oil]]
* [[salt]]

== Procedures ==
# Cook the [[chickpeas]] in a pot of [[water]] for about one hour.
# Add the [[lentils]] and cook for about 20 minutes. Drain and rinse the [[chickpeas]] and [[lentils]] under cool [[water]]. You can remove the skins if you want, but an Algerian usually won't give up that extra bit of fiber.
# Sauté the [[onion]]s, [[garlic]] and [[tomato paste]] in olive [[oil]] for about 10–15 minutes. This will mellow the flavor of the [[tomato]] paste.
# Add the [[chickpeas]], [[lentils]], spices and about 1 tablespoons of [[salt]] or more to taste.
# Cover with [[water]], bring to a boil, reduce heat and simmer for about 15 minutes.
# Some cooks like to gently mash the chick peaks. Serve with Kesra or Khobz.

[[Category:Algerian Appetizers]]
[[Category:Algerian Soups]]
[[Category:Chickpea Recipes]]
[[Category:Brown lentil Recipes]]

[[Category:Tomato paste Recipes]]