Hasa Al Hummus -- Moroccan Chickpea Soup

• 1 cup dried garbanzo beans, soaked overnight
• 8 cups water
• 1 tablespoon vegetable oil
• 2 cups onions, chopped
• 2 tomatoes, peeled and diced (optional)
• 8 garlic cloves, minced
• 1 small hot pepper, chopped finely
• 1/2 cup fresh coriander, leaf chopped finely
• 1/2 cup fresh flat leaf parsley, chopped finely
• 2 teaspoons salt
• 1 teaspoon fresh black pepper
• 1 lemon, juiced
• 1 teaspoon sweet paprika
• 1 teaspoon ground turmeric

1. In a soup pot combine the chickpeas and water and bring to a rolling boil. Cover, reduce heat to medium and cook 1 hour.
2. 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.
3. 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.
4. NB: The preparation time does not include soaking the chickpeas.

garbanzo beans, water, vegetable oil, onions, tomatoes, garlic, hot pepper, fresh coriander, flat leaf parsley, salt, fresh black pepper, lemon, sweet paprika, ground turmeric

Taken from www.food.com/recipe/hasa-al-hummus-moroccan-chickpea-soup-140868 (may not work)