Chickpea and Tomato Soup (Shawrbat An-Nikhi)

Ingredients

• 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

Directions

1. 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. 2

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

3. 3

   Stir in remaining ingredients and cook for another 10 minutes.

4. 4

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

5. 5

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

6. 6

   Heat through and serve.