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Halabesa: Homus Alsham: Egyptian Chickpeas Soup: حلبسة او حمص الشام

Chef Vivian Farid
A winter drink that is going to warm and fill you up as well.
Prep Time 3 hrs
Cook Time 30 mins
Course Drinks, Soup
Cuisine Egyptian
Servings 4
Calories 151 kcal


  • 2 cups of chickpeas
  • 6 cups of water
  • 1 cube of vegetable bouillon organic, low sodium and GMO free
  • 1 grated tomato
  • 3 cloves of garlic crushed
  • 2 teaspoons of cumin
  • 1 teaspoon of pepper
  • 2 teaspoons of lemon or more to taste
  • 1 tablespoon of tomato paste


  • Soak the dry chickpeas in cold water overnight. The second day, drain, rinse, and set aside.
  • Make the soup. Add six cups of water to a heavy bottom large pan, add the bouillon and stir until the bouillon is totally dissolved. Toss in the crushed garlic, grated tomatoes, cumin, black pepper. Bring the broth to a gentle simmer for five minutes. Add the chickpeas and let the soup simmer further until the chickpeas are almost cooked through. Toss in the tomato paste, and stir to dilute it in the broth. Add the lemon, the salt and adjust the seasoning. When the chickpeas are cooked through, turn off the heat.
  • Serve the Halabesa hot in tall glasses with extra wedges of lemon or lime and dry pepper flakes or tabasco sauce.


This soup is best made from scratch with dry chickpeas. Soaking the chickpeas in cold water overnight is a must, before boiling the chickpeas in the broth.