Chickpea And Tomato Soup (shawrbat An-nikhi)

Total Time: 3 hrs 40 mins Preparation Time: 10 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 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.
• 2 in the meantime, heat oil in a frying pan and saute cilantro and onions over medium heat for 10 minutes.
• 3 stir in remaining ingredients and cook for another 10 minutes.
• 4 add frying pan contents to the chickpeas and cook over medium heat for 20 minutes; then remove from heat.
• 5 use an immersion blender to puree the mixture in the pot, add more water if desired.
• 6 heat through and serve.