Egyptian Chickpea and Tomato Soup
Chickpeas have been cultivated in Egypt for over 7,000 years and are a staple ingredient in Egyptian cuisine.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 200 gram Chickpeas
- 400 gram Tomatoes
- 1 piece Onion
- 2 clove Garlic
- 4 cup Vegetable broth
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Olive oil
- 2 tablespoon Fresh parsley
- 2 tablespoon Lemon juice
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until onion is translucent.
- Add cumin, paprika, salt, and black pepper to the pot. Stir well.
- Add diced tomatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
- In a blender or food processor, blend half of the chickpeas until smooth. Add the pureed chickpeas and remaining whole chickpeas to the pot.
- Continue simmering for another 10 minutes, or until the soup has thickened slightly.
- Stir in lemon juice and fresh parsley.
- Remove from heat and let the soup rest for 5 minutes.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 40g14%
- Sugars 8g
- Protein 9g18%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.