Halabessa (Egyptian Chickpea Drink)
Egypt
Rédacteur en chef
Abuja, Nigeria ·
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Abuja, Nigeria ·
Halabessa is chickpeas cooked in a spiced tomato broth and served hot in a glass, with a spoon for the chickpeas and a straw for the liquid. It is Egyptian winter street food, and the way it is served is the most interesting thing about it. Nothing else is quite drunk this way. Halabessa occupies a category between a soup and a drink, it is sold from kiosks along the Nile and the Mediterranean corniche, in cafés and clubs, and the glass with both spoon and straw is standard rather than a novelty. It is also called hummus el-sham, which translates roughly as Levantine chickpeas. The setting matters to how it is understood in Egypt. The kiosks are strung with coloured lights, they play classic Egyptian music, and halabessa is what you drink standing by the water on a cold night. The source is right that eating it is as much about the occasion as the food. The broth is what carries it: bouillon, grated tomato, garlic, cumin and pepper, sharpened with lemon at the end and served with extra lemon and chilli on the side. Dried chickpeas soaked overnight are not optional, tinned ones give you no broth, and the broth is half the drink. The source's brand-specific bouillon note has been generalised.
Halabessa, also called hummus el-sham, is an Egyptian chickpea soup served hot in a glass with a spoon and a straw. It is a winter street food sold from kiosks along the Nile and the Mediterranean coast, and in Egyptian cafés and clubs.
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Soak the dried chickpeas in cold water overnight. The next day, drain, rinse and set them aside.
Pour six cups of water into a heavy-bottomed pan, add the bouillon and mix until it has fully dissolved.
Put in the crushed garlic, grated tomato, cumin and black pepper. Bring the broth to a gentle bubble and cook for five minutes.
Tip in the chickpeas and cook gently until they are almost done.
Mix in the tomato paste until it disperses through the broth.
Season with the lemon juice and salt, and adjust to taste.
Once the chickpeas are cooked through, take the pan off the heat.
Serve hot in tall glasses, with extra lemon or lime wedges and chilli flakes or hot sauce on the side.
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