Egyptian Chickpea And Tomato Soup Recipes

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EGYPTIAN CHICKPEA AND TOMATO SOUP



Egyptian Chickpea and Tomato Soup image

An easy and filling dish. The overall aroma is sweet from the allspice but each bite is a perfect blend of flavors. The original recipe was found on recipes4us.co.uk but I've altered it to suit my tastes. I have also made this soup using leftover, unseasoned rice and sometimes subbing chicken broth for some or all of the water. Thanks to Kumsie, I've deleted an unnecessary step from the directions to help clarify the use of the coriander (cilantro). :)

Provided by Tinkerbell

Categories     Beans

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, crushed
3 -4 tablespoons fresh coriander, chopped & divided in half (cilantro)
14 ounces chickpeas, rinsed and drained (garbanzo beans)
12 ounces tomato juice
16 ounces water
2 ounces long grain rice
salt and pepper, to taste
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice

Steps:

  • Heat the olive oil in a large saucepan. Add garlic and onions, then sauté gently until golden brown.
  • Add 2 Tablespoons of the coriander (cilantro) and the remaining ingredients. Bring to a boil, while stirring.
  • Reduce heat to medium/low and simmer for 20-25 minutes or until the rice is tender. Garnish each bowl with the reserved cilantro.

CHICKPEA SOUP I



Chickpea Soup I image

This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative.

Provided by Christine L.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups peeled and chopped sweet potatoes
3 cups chicken broth
1 bay leaf
1 teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon paprika
1 tomato, chopped
1 (10 ounce) package frozen mixed vegetables
1 (15 ounce) can garbanzo beans, drained
salt to taste
ground black pepper to taste

Steps:

  • In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
  • Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
  • Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.

Nutrition Facts : Calories 197.5 calories, Carbohydrate 29.6 g, Fat 6.1 g, Fiber 6.1 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 570.2 mg, Sugar 3.7 g

CHICKPEA AND TOMATO SOUP



Chickpea and Tomato Soup image

Make and share this Chickpea and Tomato Soup recipe from Food.com.

Provided by ontariomamaof7

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 garlic clove, minced
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can garbanzo beans, drained and rinsed
4 cups water
1 chicken bouillon cube, crumbled
1 tablespoon fresh rosemary, chopped

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 176.5, Fat 4.8, SaturatedFat 0.6, Sodium 330.4, Carbohydrate 28.4, Fiber 6, Sugar 2.7, Protein 6.2

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