Have you ever stumbled upon a name that sparks joy just by saying it aloud? 

Halabessa. 

A delightful symphony of syllables that embodies the spirit of an Egyptian gem. This humble street food, also known as 'Hommos Sham,' grows in popularity like the bright Egyptian sun during the holy month of Ramadan. 

As the days progress, the labyrinthine streets brim with vendors, catering to the heightened demand for this comfort food.

Origins

Like most Egyptian cuisine, Halabessa's simplicity belies its delectable nature. Its origin lies in the heart of Egypt, wafting through the narrow, bustling alleyways, providing sustenance and warmth to the masses. 

Why You Will Love This Recipe

Halabessa isn't just a dish; it's an experience. A marvel that results in a gastronomic symphony of buttery chickpeas bathing in a rich tomato broth. 

The flavors come together in an irresistible play of spices, a generous squeeze of lemon bringing it all together in a delightful zesty finish.

Ingredients

• 1.1 lbs (about 2 ¼ cups) dried chickpeas
• baking soda
• 1 onion, peeled and halved
• 2 cloves garlic, minced
• 3 tablespoon tomato paste
• 2 tablespoon cumin, plus more to taste
• 2 tablespoon lemon juice, plus more to taste
• Ground chili powder to taste (optional)
• Salt to taste

Tips

• One important tip when preparing this dish is to ensure that the chickpeas are soaked overnight. This helps in softening the chickpeas and making them more digestible. 
• Simmer the chickpeas gently for a buttery texture, and remember to season well for a perfect balance of flavors.
• When preparing the onion, keep the root on while halving it. This simple step ensures that the layers of the onion stay intact during cooking, which simplifies removing the onion from the broth later on.

Serving Suggestions

Traditionally served as a warming snack or part of the 'suhoor' meal during Ramadan, Halabessa can be served as a hearty soup or a side dish. 

Serve in glasses or bowls, piping hot, with extra lemon, cumin, and chili on the side for customizing.

Substitutions

If you can't find dried chickpeas, canned ones can be a last-minute alternative. However, keep in mind that the texture and taste differ slightly.

Equipment

You'll need a large pot for simmering the chickpeas, a large bowl for soaking them, and glasses or bowls for serving.

FAQs

Q: Can I use canned chickpeas instead of dried ones? 

A: You can use canned chickpeas, but remember that the texture and taste will differ slightly from dried chickpeas. If using canned chickpeas, skip the soaking process and simmer them in the spiced tomato broth.

Q: How can I reheat Halabessa? 

A: To reheat Halabessa, warm it on the stove over low heat until heated. Add a bit of water if needed to thin the broth. It's also microwave-friendly, but cover the dish to avoid splattering.

Q: Can I add other spices to Halabessa? 

A: Absolutely! While the traditional recipe uses cumin, chili powder, and garlic, experiment with other spices according to your preference.

Q: Is Halabessa vegan/vegetarian? 

A: Yes, Halabessa is both vegan and vegetarian. It's a plant-based dish full of flavors and hearty textures, making it an excellent choice for those on a plant-based diet.