Creamy Tomato and Chickpea Soup- Shawrabat Al-Nikhi

This chickpea soup is a great source of comfort to an empty stomach. Shawrabat al-Nikhi has a velvety texture while its flavor is a wonderful combination of chickpeas and tomatoes accented with the bright flavor of fresh coriander leaves (cilantro).

SERVES: 8

PREP TIME: 25 minutes

COOKING TIME: 40 minutes

INGREDIENTS:

• 4 tablespoons extra-virgin olive oil
• 4 tablespoons finely chopped fresh coriander leaves (cilantro)
• 2 onions, minced
• 4 cloves garlic, crushed to a paste
• 2 cups (400 g) drained cooked or canned chickpeas
• 6 cups (1.5 liters) water
• 2 cups (450 g) stewed tomatoes (about 1 1/2 14.5-oz/411-g cans)
• 1 1/2 teaspoons salt
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric
• Generous pinch of ground red pepper (cayenne)

INSTRUCTIONS:

1. In a large saucepan with a lid, heat the extra-virgin olive oil over medium heat. Add the finely chopped coriander leaves (cilantro) and minced onions. Sauté uncovered for about 10 minutes until the onions are translucent and fragrant.
2. Add the crushed garlic, drained chickpeas, water, stewed tomatoes, salt, ground cumin, ground black pepper, ground turmeric, and ground red pepper (cayenne) to the saucepan. Stir well to combine.
3. Bring the mixture to a boil, then reduce the heat to medium and cover the saucepan. Let it simmer for 25 minutes, allowing the flavors to meld together.
4. Remove the saucepan from the heat and let the mixture cool slightly.
5. Transfer the mixture to a blender or use an immersion blender to purée the ingredients until smooth.
6. Return the puréed soup to the saucepan. If desired, add more water to adjust the consistency to your liking.
7. Reheat the soup over medium heat until warmed through.
8. Serve the delicious and creamy chickpea soup hot, and garnish with additional coriander leaves if desired.