Chickpea And Tomato Soup Shawrbat An Nikhi Recipes

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CHICKPEA AND TOMATO SOUP



Chickpea and Tomato Soup image

Tasty, good-for-you soup with a few variations to try! Either serve as it is, or puree half the solids and return to pot, or puree all the solids. Serve with parmesan. Or -- better yet -- top with garlic croutons scattered with parmesan.

Provided by LIZZIE-LIZZIE

Categories     Tomato Soup

Time 30m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can garbanzo beans, drained and rinsed
4 cups water
1 cube chicken bouillon, crumbled
1 tablespoon chopped fresh rosemary
salt and pepper to taste

Steps:

  • In a large saucepan over medium heat, cook garlic in oil 1 minute. Stir in tomatoes and cook 2 minutes. Stir in garbanzo beans, water, bouillon cube, rosemary, salt and pepper. Simmer, covered, 10 minutes.

Nutrition Facts : Calories 138.2 calories, Carbohydrate 19.8 g, Cholesterol 0.2 mg, Fat 4.3 g, Fiber 4 g, Protein 4.5 g, SaturatedFat 0.6 g, Sodium 657 mg, Sugar 2.5 g

TOMATO & CHICKPEA SOUP



Tomato & Chickpea Soup image

This tomato soup is healthy yet filling due to the chickpeas and pasta.

Provided by janerollinson

Time 20m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat the oil and cook the garlic, onion and rosemary gently for 5 mins until softened.
  • Add the tomatoes, stock and chickpeas. Bring to the boil and simmer for 10 mins. Add the pasta when needed (check the pack for cooking times).
  • Season with salt and pepper, and drizzle with olive oil to serve.

CHICKPEA AND TOMATO SOUP



Chickpea and Tomato Soup image

Tasty, good-for-you soup with a few variations to try! Either serve as it is, or puree half the solids and return to pot, or puree all the solids. Serve with parmesan. Or -- better yet -- top with garlic croutons scattered with parmesan.

Provided by LIZZIE-LIZZIE

Categories     Tomato Soup

Time 30m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can garbanzo beans, drained and rinsed
4 cups water
1 cube chicken bouillon, crumbled
1 tablespoon chopped fresh rosemary
salt and pepper to taste

Steps:

  • In a large saucepan over medium heat, cook garlic in oil 1 minute. Stir in tomatoes and cook 2 minutes. Stir in garbanzo beans, water, bouillon cube, rosemary, salt and pepper. Simmer, covered, 10 minutes.

Nutrition Facts : Calories 138.2 calories, Carbohydrate 19.8 g, Cholesterol 0.2 mg, Fat 4.3 g, Fiber 4 g, Protein 4.5 g, SaturatedFat 0.6 g, Sodium 657 mg, Sugar 2.5 g

VEGAN CHICKPEA AND TOMATO SOUP



Vegan Chickpea and Tomato Soup image

A simple yet satisfying vegan soup with a bit of middle eastern accent. I used pre-prepared curry powder (for the sake of simplicity), but a custom curry blend would be great.

Provided by Steven Michael

Categories     Southwest Asia (middle East)

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 18

3 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons cumin
2 teaspoons hot paprika
2 teaspoons curry powder
1 (6 ounce) can tomato paste
2 tablespoons tahini
2 (16 ounce) cans chickpeas, drained and rinsed
6 ripe plum tomatoes, diced
2 -3 large carrots
2 stalks celery, diced
2 large bay leaves
1 tablespoon tahini
1 teaspoon salt
2 tablespoons dried basil
1 tablespoon soy sauce
2 tablespoons minced fresh parsley or 2 tablespoons cilantro
1 quart vegetable broth

Steps:

  • Sauté garlic in olive oil until aroma is released.
  • Add cumin and paprika and sauté until aroma is released (3 to 5 minutes).
  • Add 1/2 C vegetable both.
  • Stir in curry powder and blend.
  • Stir in tomato paste
  • Stir in tahini and blend.
  • Add chickpeas, bay leaves, basil, and salt.
  • Add 4 cups vegetable broth.
  • Bring to boil, simmer covered for 60 to 90 minutes.

Nutrition Facts : Calories 511.9, Fat 19.2, SaturatedFat 2.6, Sodium 1907.9, Carbohydrate 73.3, Fiber 16.8, Sugar 10, Protein 17.6

CHICKPEA AND TOMATO SOUP (SHAWRBAT AN-NIKHI)



Chickpea and Tomato Soup (Shawrbat An-Nikhi) image

From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Arabian Gulf. See my Recipe#257499. Time does not include soaking chickpeas overnight. I'm sure canned chickpeas could be used to save time.

Provided by Engrossed

Categories     Beans

Time 3h40m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup chickpeas, soaked overnight and drained (garbanzo beans)
8 cups water
1 -4 tablespoon olive oil (original is 4tbsp)
4 tablespoons fresh cilantro, finely chopped
2 medium onions, chopped
1 (15 ounce) can stewed tomatoes
2 teaspoons ibzar mixed spice (Gulf Spices (Ibzar))
1/8 teaspoon cayenne
salt, to taste

Steps:

  • Place chickpeas and water in a saucepan and bring to a boil. Cook over medium heat for 2 to 3 hours or until chickpeas are well cooked, adding more water if necessary.
  • In the meantime, heat oil in a frying pan and saute cilantro and onions over medium heat for 10 minutes.
  • Stir in remaining ingredients and cook for another 10 minutes.
  • Add frying pan contents to the chickpeas and cook over medium heat for 20 minutes; then remove from heat.
  • Use an immersion blender to puree the mixture in the pot, add more water if desired.
  • Heat through and serve.

Nutrition Facts : Calories 77.3, Fat 2.2, SaturatedFat 0.3, Sodium 222.3, Carbohydrate 13.2, Fiber 2.3, Sugar 3.7, Protein 2.3

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