Chickpea and Tomato Soup (Shawrbat An-Nikhi)

1. 1

   Place chickpeas and water in a saucepan and bring to a boil.

2. 2

   Cook over medium heat for 2 to 3 hours or until chickpeas are well cooked, adding more water if necessary.

3. 3

   In the meantime, heat oil in a frying pan and saute cilantro and onions over medium heat for 10 minutes.

4. 4

   Stir in remaining ingredients and cook for another 10 minutes.

5. 5

   Add frying pan contents to the chickpeas and cook over medium heat for 20 minutes; then remove from heat.

6. 6

   Use an immersion blender to puree the mixture in the pot, add more water if desired.

7. 7

   Heat through and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.