Chickpea and Potato Soup (Shawbrat Hummus wa Batata)

From Syria / Lebanon For more than a century the peoples of the Greater Syria area in the Middle East have been emigrating to the Americas. Many of these emigrants, after living for years in the West, return to end their days in the land of their birth. They bring back Arab foods that have been transformed by their stay in the Americas. This dish, Arab in origin is a fine example.

Serves / Yields: 8


  • 1 cup chickpeas, soaked overnight and drained
  • 10 cups water
  • 4 medium potatoes, chopped into small pieces
  • 4 tablespoons olive oil
  • 2 medium onions, finely chopped
  • 6 cloves garlic, crushed
  • 4 tbsp Finely chopped fresh cilantro
  • 1tsp paprika
  • 1 tsp cumin
  • 1/2 tsp ground caraway seeds
  • Salt and pepper to taste
  • 4 tbsp finely chopped green onions


  1. Place chickpeas and water in a saucepan and bring to a boil.
  2. then cook over medium heat for 1 1/2 hours.
  3. Add potatoes and cook for another hour.
  4. In the meantime, heat oil in a frying pan and sauté onions, garlic, and cilantro for 10 minutes.
  5. Stir the contents of the frying pan and remaining ingredients, except green onions, into the chickpeas.
  6. Cook for a further 30 minutes. Stir in green onions and serve hot.


Classic Vegetarian Cooking from the Middle East & North Africa by Habeeb Salloum


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Chickpea and Potato Soup (Shawbrat Hummus wa Batata)