Hasa Al Hummus -- Moroccan Chickpea Soup

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   ["In a soup pot combine the chickpeas and water and bring to a rolling boil. Cover, reduce heat to medium and cook 1 hour.", "While the beans are cooking, heat the oil in a skillet and saute the onions, garlic, and hot pepper (we use a small straight pickled hot pepper from a jar) until they barely take on color; very slightly browned.", "Add the mixture and the remainder of the ingredients to the soup pot and simmer 1 hour or until the chickpeas are soft. You don't want a ""bite"" to the chickpeas but firm and creamy.", "NB: The preparation time does not include soaking the chickpeas."]

* Per serving · 4 servings · Values may vary.

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