The Ingredients Chickpeas Olive oil Garlic Cumin Paprika Harissa Tomato sauce Dried mint Fresh mint

This version of chickpea stew, also called Hummu bi’l-Kammun, originated in Algeria. It’s made by taking chickpeas and blending them into a paste, which is then combined with liquid to thicken into a beautiful, smooth soup.

The best part about this recipe is that it comes together so easily, and takes very little skill. Just blend and simmer!

Reserve a 1/2 cup of chickpeas but the rest will be placed in the food processor, with a bit of water to create a paste.

Heat the oil and add in garlic until its fragrant.

Add the seasonings,  cumin, paprika, harissa, tomato sauce, salt, and pepper into the saucepan and stir. Then add in the water and cover.

Add in the chickpea mixture with the mint, and once its boiling reduce it to a simmer for 15 minutes. Then using an immersion blender, puree it until its nice and creamy. Finish by adding in the reserved chickpeas for a little texture.

The Foreign Fork 

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