Chickpea And Tomato Soup Shawrbat An Nikhi

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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."

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Steps

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Place chickpeas and water in a saucepan and bring to a boil.

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Cook over medium heat for 2 to 3 hours or until chickpeas are well cooked , adding more water if necessary.

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In the meantime , heat oil in a frying pan and saute cilantro and onions over medium heat for 10 minutes.

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Stir in remaining ingredients and cook for another 10 minutes.

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Add frying pan contents to the chickpeas and cook over medium heat for 20 minutes.

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Then remove from heat.

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Use an immersion blender to puree the mixture in the pot , add more water if desired.

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Heat through and serve.

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Ingredients

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chickpeas, water, olive oil, fresh cilantro, onions, stewed tomatoes, mixed spice, cayenne, salt