Chickpea And Tomato Soup Shawrbat An Nikhi Recipes

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INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 22m

Yield 4 first course servings

Number Of Ingredients 12



Indian Spiced Chickpea and Fire Roasted Tomato Soup image

Steps:

  • Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.

1/4 cup extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, chopped
2 cans chickpeas, drained
1 small onion, coarsely chopped
2 teaspoons ground cumin, 2/3 palm ful
1/2 teaspoon ground cardamom
1/2 teaspoon turmeric
Salt and pepper
2 cups chicken or vegetable stock
1 (28-ounce) can fire roasted tomatoes
1 cup plain yogurt
Warm pita, any flavor or variety, toasted

CHICKPEA AND TOMATO SOUP (SHAWRBAT AN-NIKHI)

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



Chickpea and Tomato Soup (Shawrbat An-Nikhi) image

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

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

MOROCCAN CHICKPEA SOUP

Try something different for vegetarians with Moroccan chickpea soup

Provided by Good Food team

Categories     Dinner, Lunch, Starter, Supper

Time 25m

Number Of Ingredients 10



Moroccan chickpea soup image

Steps:

  • Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
  • Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

Nutrition Facts : Calories 148 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 1.07 milligram of sodium

1 tbsp olive oil
1 onion, chopped
2 celery sticks, chopped
2 tsp ground cumin
600ml hot vegetable stock
400g can chopped plum tomatoes with garlic
400g can chickpeas, rinsed and drained
100g frozen broad beans
zest and juice ½ lemon
large handful coriander or parsley and flatbread, to serve

TOMATO & CHICKPEA SOUP

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



Tomato & Chickpea Soup image

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.

HARIRA (SPICED MOROCCAN VEGETABLE SOUP WITH CHICKPEAS, CILANTRO, AND LEMON)

A Muslim staple to break the daily fast of Ramadan, this soup has crossed over to the Moroccan Jewish tradition of breaking the fast of Yom Kippur.

Provided by Joan Nathan

Categories     Rosh Hashanah/Yom Kippur     Soup/Stew     Dinner     Kosher     Vegetarian     Chickpea     Lentil     Parsley     Cilantro     Carrot     Tomato

Yield 8-10 servings

Number Of Ingredients 18



Harira (Spiced Moroccan Vegetable Soup with Chickpeas, Cilantro, and Lemon) image

Steps:

  • Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes. Add the turmeric, cumin, harissa or chile flakes, 1 teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. Simmer uncovered for 25 minutes, then add the lentils, another teaspoon of salt and a teaspoon of pepper and continue simmering until the chickpeas and lentils are cooked, about 20 minutes more. If using canned chickpeas omit the first 25 minutes of simmering and add with the lentils.
  • Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining cilantro and parsley. And don't forget to have some extra harissa in a plate on the side.

4 tablespoons olive oil
1 large onion, diced (about 2 cups)
3 stalks celery, diced (about 1 1/2 cups)
3 large carrots, peeled and cut in rounds
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 to 1 teaspoon harissa or dried red chile flakes, plus more for serving
Salt to taste
1 bunch parsley, chopped (about 1 1/2 cups/75 grams), divided
1 bunch cilantro, chopped (about 1 1/2 cups/75 grams), divided
1 (15-ounce/425-gram) can tomatoes, crushed, or 2 cups (450 grams) tomato sauce
7 cups (1 2/3 liters) chicken or vegetable stock
1 cup (200 grams) dried chickpeas, soaked overnight and cooked or 1 (15-ounce/425-gram) can chickpeas, drained
1 cup (370 grams) green lentils
1 teaspoon freshly ground black pepper
2 tablespoons all-purpose unbleached flour
1 large egg
Juice of 2 lemons (about 1/4 cup)

VEGAN CHICKPEA AND TOMATO SOUP

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



Vegan Chickpea and Tomato Soup image

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

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

SPICED CHICKPEA AND TOMATO SOUP

Thanks to the soup's garlic and red chiles, you'll be warmed up in no time.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Yield 6 cups

Number Of Ingredients 12



Spiced Chickpea and Tomato Soup image

Steps:

  • Using a mortar and pestle or the back of a spoon, crush garlic, chiles, coriander, salt, and caraway to form a paste.
  • Heat oil in a saucepan over medium-high heat. Add garlic mixture, and cook until just softened, about 3 minutes.
  • Stir in chickpeas, tomatoes, roasted red peppers, and stock. Simmer, stirring often, for 15 minutes. Let cool slightly.
  • Working in batches, puree soup in a blender. Rewarm if necessary. Divide among bowls, and top each with a dollop of sour cream and a sprig of parsley.

3 garlic cloves, minced
3 dried hot red chiles, chopped, or 1/2 teaspoon red-pepper flakes
1 teaspoon ground coriander
3/4 teaspoon coarse salt
1/8 teaspoon caraway seeds
2 tablespoons extra-virgin olive oil
1 can (15 ounces) chickpeas, drained and rinsed
1 1/2 cups crushed canned tomatoes, with juice
1/2 cup drained jarred roasted red peppers, rinsed
3 1/2 cups homemade or low-sodium store-bought chicken stock
Sour cream, for serving
Parsley sprigs, for garnish

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