Recipe: Chickpea and Tomato Soup - Shawrbat Alnikhi

by Habeeb Salloum, Oct 3, 2006 | Destinations: Iraq / Saudi Arabia / Riyadh

Serves 8 to 10

1 cup chickpeas, soaked overnight and drained
8 cups water
4 tablespoons olive oil
4 tablespoons finely chopped freshcoriander leaves
2 medium onions, chopped
4 cloves garlic crushed
2 cups stewed tomatoes
1 1/2 teaspoons salt
1 teaspoon cumin
1/2 teaspoon pepper
1/2 teaspoon turmeric
1/8 teaspoon cayenne

Place chickpeas and water in a saucepan, then bring to boil. Cook over medium heat for about 2 hours or until chickpeas are well cooked, adding more water if necessary.

In the meantime, heat oil in a frying pan then sauté coriander, and onions over medium heat for 10 minutes. Stir in remaining ingredients and cook for a further 5 minutes. Add frying pan contents to the chickpeas and cook over medium heat for 20 minutes, then remove from heat and allow to cool. Purée, then return to saucepan, adding more water if desired. Heat and serve.

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