Happy New Year Friends! This year, our family is continuing our journey in meatless meals. I am feeling challenged to be creative and expand our meal repertoire.
A couple of weeks ago, B sent me a recipe for an Iraqi soup called Hasa Tamata Ma' Hummus. I wasn't particularly excited about it, but decided to give it a try since it really interested B. The verdict? It's so delicious! It's a very light soup, yet incredibly filling at the same time. I felt so good after eating this soup...no food coma feeling which was nice.
I paired the soup with some homemade garlic naan (a flat bread commonly served in India and the Middle East) and a salad. I was shocked that my kiddos loved it and even asked for seconds! Next time I make it, I will probably throw in some shredded carrot and maybe even some chopped cauliflower to bump up the veggies. A couple of things that surprised me about the recipe was the addition of allspice (don't skip it...it makes the soup taste incredible!) and cooking the cilantro in the sauteing process. Most recipes add cilantro at the end, but cooking it in the beginning, really enhanced the flavor of the soup.
I hope you enjoy it as much as we did!
Hasa Tamata Ma' Hummus (Tomato and Chickpea soup)
2 Tbsp olive oil
1/2 red onion, chopped
4 garlic cloves, minced
1/4 C. fresh cilantro, chopped
2 tsp. ground cumin
1/2 tsp. ground allspice
1 (15 oz.) can chickpeas, drained and rinsed
3 C. tomato juice
2 C. water
2 C. chicken broth or vegetable broth
1/2 C. brown rice
1. In a stockpot, saute the onions in the olive oil until softened.
2. Add garlic, cilantro, cumin and allspice and saute about a minute more.
3. Stir in remaining ingredients and bring to a boil. Cook over medium heat until rice is tender (about 20 minutes).
1/2 C. warm water
2 tsp. active dry yeast
1 tsp. sugar
2 1/2 C. flour (I used white whole wheat)
1/2 tsp. salt
1/4 olive oil
1/3 C. plain yogurt
a little butter for frying (just a little for flavor and to prevent each naan from sticking to the pan)
minced garlic (about 4 cloves)
1. In a large bowl, stir together water, sugar and yeast. Let stand 5 minutes until foamy.
2. Stir in the flour, salt, oil, yogurt and egg.
3. Knead on a lightly floured surface until dough is soft and pliable. Cover and let rise 1 hour until doubled in size.
4. Divide dough into about 6-8 pieces, and on a floured surface roll each piece into a circle or long oval.
5. Cook each naan in a hot skillet in butter until blistered and cooked (flipping as necessary)
6. Sprinkle each naan with garlic and serve immediately, or keep warm in oven between sheets of aluminum foil until ready to serve. Store leftovers in airtight containers for no more than 2 days.