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Hawaij onion and chickpea soup
100%
0
By Linda H

Hawaij onion and chickpea soup

3 steps
Updated at: Wed, 16 Aug 2023 19:30:58 GMT

Nutrition balance score

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Ingredients

4 servings

75ml olive oil, or 50g unsalted butter plus 2 tbsp olive oil 1.2kg onions (ie, about 7-8), peeled, halved and thinly sliced 1 tbsp coriander seeds 2 tsp cumin seeds 2 whole cloves 8 cardamom pods, seeds removed and shells discarded ½ tsp fenugreek seeds ½ tsp ground turmeric 250g tomato passata 30g fresh coriander, roughly chopped 1 x 400g tin chickpeas, drained (240g net weight) 1.5 litre vegetable or chicken stock Salt and black pepper
75mlolive oil
75ml olive oil, or 50g unsalted butter plus 2 tbsp olive oil 1.2kg onions (ie, about 7-8), peeled, halved and thinly sliced 1 tbsp coriander seeds 2 tsp cumin seeds 2 whole cloves 8 cardamom pods, seeds removed and shells discarded ½ tsp fenugreek seeds ½ tsp ground turmeric 250g tomato passata 30g fresh coriander, roughly chopped 1 x 400g tin chickpeas, drained (240g net weight) 1.5 litre vegetable or chicken stock Salt and black pepper
1.2kgonions
75ml olive oil, or 50g unsalted butter plus 2 tbsp olive oil 1.2kg onions (ie, about 7-8), peeled, halved and thinly sliced 1 tbsp coriander seeds 2 tsp cumin seeds 2 whole cloves 8 cardamom pods, seeds removed and shells discarded ½ tsp fenugreek seeds ½ tsp ground turmeric 250g tomato passata 30g fresh coriander, roughly chopped 1 x 400g tin chickpeas, drained (240g net weight) 1.5 litre vegetable or chicken stock Salt and black pepper
1 Tbspcoriander seeds
75ml olive oil, or 50g unsalted butter plus 2 tbsp olive oil 1.2kg onions (ie, about 7-8), peeled, halved and thinly sliced 1 tbsp coriander seeds 2 tsp cumin seeds 2 whole cloves 8 cardamom pods, seeds removed and shells discarded ½ tsp fenugreek seeds ½ tsp ground turmeric 250g tomato passata 30g fresh coriander, roughly chopped 1 x 400g tin chickpeas, drained (240g net weight) 1.5 litre vegetable or chicken stock Salt and black pepper
2 tspcumin seeds
75ml olive oil, or 50g unsalted butter plus 2 tbsp olive oil 1.2kg onions (ie, about 7-8), peeled, halved and thinly sliced 1 tbsp coriander seeds 2 tsp cumin seeds 2 whole cloves 8 cardamom pods, seeds removed and shells discarded ½ tsp fenugreek seeds ½ tsp ground turmeric 250g tomato passata 30g fresh coriander, roughly chopped 1 x 400g tin chickpeas, drained (240g net weight) 1.5 litre vegetable or chicken stock Salt and black pepper
2whole cloves
75ml olive oil, or 50g unsalted butter plus 2 tbsp olive oil 1.2kg onions (ie, about 7-8), peeled, halved and thinly sliced 1 tbsp coriander seeds 2 tsp cumin seeds 2 whole cloves 8 cardamom pods, seeds removed and shells discarded ½ tsp fenugreek seeds ½ tsp ground turmeric 250g tomato passata 30g fresh coriander, roughly chopped 1 x 400g tin chickpeas, drained (240g net weight) 1.5 litre vegetable or chicken stock Salt and black pepper
8cardamom pods
75ml olive oil, or 50g unsalted butter plus 2 tbsp olive oil 1.2kg onions (ie, about 7-8), peeled, halved and thinly sliced 1 tbsp coriander seeds 2 tsp cumin seeds 2 whole cloves 8 cardamom pods, seeds removed and shells discarded ½ tsp fenugreek seeds ½ tsp ground turmeric 250g tomato passata 30g fresh coriander, roughly chopped 1 x 400g tin chickpeas, drained (240g net weight) 1.5 litre vegetable or chicken stock Salt and black pepper
½ tspfenugreek seeds
75ml olive oil, or 50g unsalted butter plus 2 tbsp olive oil 1.2kg onions (ie, about 7-8), peeled, halved and thinly sliced 1 tbsp coriander seeds 2 tsp cumin seeds 2 whole cloves 8 cardamom pods, seeds removed and shells discarded ½ tsp fenugreek seeds ½ tsp ground turmeric 250g tomato passata 30g fresh coriander, roughly chopped 1 x 400g tin chickpeas, drained (240g net weight) 1.5 litre vegetable or chicken stock Salt and black pepper
½ tspground turmeric
75ml olive oil, or 50g unsalted butter plus 2 tbsp olive oil 1.2kg onions (ie, about 7-8), peeled, halved and thinly sliced 1 tbsp coriander seeds 2 tsp cumin seeds 2 whole cloves 8 cardamom pods, seeds removed and shells discarded ½ tsp fenugreek seeds ½ tsp ground turmeric 250g tomato passata 30g fresh coriander, roughly chopped 1 x 400g tin chickpeas, drained (240g net weight) 1.5 litre vegetable or chicken stock Salt and black pepper
250gtomato passata
75ml olive oil, or 50g unsalted butter plus 2 tbsp olive oil 1.2kg onions (ie, about 7-8), peeled, halved and thinly sliced 1 tbsp coriander seeds 2 tsp cumin seeds 2 whole cloves 8 cardamom pods, seeds removed and shells discarded ½ tsp fenugreek seeds ½ tsp ground turmeric 250g tomato passata 30g fresh coriander, roughly chopped 1 x 400g tin chickpeas, drained (240g net weight) 1.5 litre vegetable or chicken stock Salt and black pepper
30gfresh coriander
75ml olive oil, or 50g unsalted butter plus 2 tbsp olive oil 1.2kg onions (ie, about 7-8), peeled, halved and thinly sliced 1 tbsp coriander seeds 2 tsp cumin seeds 2 whole cloves 8 cardamom pods, seeds removed and shells discarded ½ tsp fenugreek seeds ½ tsp ground turmeric 250g tomato passata 30g fresh coriander, roughly chopped 1 x 400g tin chickpeas, drained (240g net weight) 1.5 litre vegetable or chicken stock Salt and black pepper
400gtin chickpeas
1.2kg onions (ie, about 7-8), peeled, halved and thinly sliced
1.2kgonions
about, peeled, halved and thinly sliced
1 tbsp coriander seeds
1 Tbspcoriander seeds
2 tsp cumin seeds
2 tspcumin seeds
2 whole cloves
2whole cloves
8 cardamom pods, seeds removed and shells discarded
8cardamom pods
seeds removed and shells discarded
½ tsp fenugreek seeds
½ tspfenugreek seeds
½ tsp ground turmeric
½ tspground turmeric
250g tomato puree
250gtomato puree
30g fresh coriander, roughly chopped
30gfresh coriander
roughly chopped
1 x 400g tin chickpeas, drained (240g net weight)
1 x 400gtin chickpeas
drained
1.5 litre vegetable or chicken stock
1.5 litrevegetable stock
or chicken
Salt and black pepper
salt
Salt and black pepper
black pepper

Instructions

Step 1
Put the oil (or butter and two tablespoons of oil) in a large, cast-iron saucepan on a medium-high heat. Once hot, add the onions, stir to coat them in the fat, then turn the heat to medium and cook gently for an hour, stirring every 10 minutes or so, until completely soft and golden.
Step 2
Meanwhile, make the spice mix. Put the coriander and cumin seeds, cloves, cardamom and fenugreek in a small frying pan on a medium-high heat. Toast, shaking the pan frequently, for five to six minutes, until fragrant, then tip into a spice grinder and blitz to a powder. Stir in the turmeric and set aside.
Step 3
When the onions are done, turn up the heat to medium-high, add the spice mix, passata and fresh coriander, and cook, stirring occasionally, for five minutes. Add the chickpeas, stock, one and three-quarter teaspoons of salt and a very generous amount of pepper, and bring to a boil. Turn the heat back down to medium and simmer, stirring occasionally, for 30 minutes.

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