Spicy Chickpeas in Tomato Juice

Name: Spicy Chickpeas in Tomato Juice (Halabissa)
Cuisine: Egyptian
Ingredients: 1 x 400 g (14 oz) can chickpeas (garbanzo beans), drained; 1 x 400 g (14 oz) can chickpeas (garbanzo beans), drained; 200 ml (7 fl oz/scant 1 cup) tomato juice or puréed tomatoes; 200 ml (7 fl oz/scant 1 cup) tomato juice or puréed tomatoes; 2 garlic cloves, minced; ¼ tsp ground cumin; ½ tsp cayenne pepper (optional); Juice of 1 lemon, plus extra to serve; Sea salt

Halabissa

Preparation info

Serves
4
as a mezza

Difficulty
Easy

Appears in

Egypt

By Suzanne Zeidy and Rawah Badrawi

Published 2026

About

Part chickpea snack, part spicy tomato drink, halabissa is as playful as it is comforting. Served in small glasses, it’s a satisfying mix of warmth and spice.

Ingredients

1 x 400 g (14 oz) can chickpeas (garbanzo beans), drained
200

Africa
Egypt
Minya
Snack
Main course
Vegan
Gluten-free
Spicy
Mediterranean

Method

Drain the chickpeas (garbanzo beans) and place in a small pan over a medium heat. Add enough water to cover them and add the tomato juice. Season with salt, then add the garlic, cumin and cayenne pepper, if using. Let simmer for 20 minutes, then turn off the heat and add the lemon juice. Pour into individual glasses and serve with extra lemon on the side.