Chickpea and Tomato Soup (Shawrbat An-Nikhi)

Chickpea and Tomato Soup is a popular dish in Middle Eastern cuisine, known for its rich flavors and nutritious ingredients.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

Print Recipe

Medium

Chickpea and Tomato Soup (Shawrbat An-Nikhi)

Cooking Method: Boiling Cuisine: Middle Eastern Courses: Dinner, Lunch, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Chickpeas
• 2 cans Tomatoes
• 1 medium Onion
• 3 clove Garlic cloves
• 4 cup Vegetable broth
• 2 tablespoon Olive oil
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 2 tablespoon Lemon juice
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh cilantro

Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic cloves. Cook until onion is translucent.
2. Add ground cumin and ground coriander. Stir for a minute.
3. Add chopped tomatoes, chickpeas, and vegetable broth. Bring to a boil.
4. Reduce heat and let it simmer for 20 minutes.
5. Add lemon juice, salt, and black pepper. Stir well.
6. Remove from heat and let it rest for 5 minutes.
7. Serve hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 8g

Protein 10g20%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.