Chickpea and Tomato Soup Shawrbat an Nikhi
Warm up your kitchen with the rich and aromatic flavors of Chickpea and Tomato Soup, also known as Shawrbat an Nikhi. This hearty Middle Eastern-inspired dish combines tender, nutty chickpeas with sweet, ripe tomatoes and an enticing blend of spices, including cumin, paprika, and turmeric. Enhanced by a bright splash of lemon juice and garnished with fresh parsley, this soup offers the perfect balance of tangy, earthy, and savory notes. Slowly simmered to develop deep flavor, it's a comforting, nourishing meal that's as satisfying as it is wholesome. Pair it with crusty bread or flatbread for a complete, soul-soothing dining experience. Perfect for cozy nights or as a make-ahead meal, this recipe is easy to prepare and packed with protein and nutrients, making it an exceptional choice for vegetarians and vegans (using vegetable stock) alike.
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Recipe Information
Ingredients
- 1 cup dried chickpeas
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 4 medium, diced ripe tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 6 cups chicken or vegetable stock
- 1 medium, juiced lemon
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon, or to taste salt
- 0.5 teaspoon black pepper
Instructions
Rinse the dried chickpeas under cold water and soak them overnight in plenty of water. Drain and rinse before cooking.
In a large pot, add the soaked chickpeas and cover with water. Bring to a boil, then reduce the heat and simmer for 40-50 minutes or until the chickpeas are tender. Drain and set aside.
In the same pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 5-7 minutes until softened and translucent.
Add the minced garlic and stir for 1-2 minutes until fragrant.
Stir in the diced tomatoes, tomato paste, ground cumin, paprika, and turmeric. Cook for 5-7 minutes, allowing the tomatoes to break down and the spices to toast.
Pour in the chicken or vegetable stock and bring the mixture to a simmer.
Add the cooked chickpeas to the pot. Simmer for 15 minutes, allowing the flavors to meld together.
Season the soup with salt, black pepper, and the juice of one lemon. Stir well and adjust seasoning as needed.
Garnish with freshly chopped parsley before serving. Serve hot with crusty bread or flatbread.
Nutrition Facts
Calories |
318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1800 mg | 78% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 11.6 g | 42% | |
| Total Sugars | 12.8 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 961 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
