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.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

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

Directions

Step 1

Rinse the dried chickpeas under cold water and soak them overnight in plenty of water. Drain and rinse before cooking.

Step 2

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.

Step 3

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.

Step 4

Add the minced garlic and stir for 1-2 minutes until fragrant.

Step 5

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.

Step 6

Pour in the chicken or vegetable stock and bring the mixture to a simmer.

Step 7

Add the cooked chickpeas to the pot. Simmer for 15 minutes, allowing the flavors to meld together.

Step 8

Season the soup with salt, black pepper, and the juice of one lemon. Stir well and adjust seasoning as needed.

Step 9

Garnish with freshly chopped parsley before serving. Serve hot with crusty bread or flatbread.

Nutrition Facts

Serving size	(2432.3g)

Amount per serving	% Daily Value*
Calories	1311.7

Total Fat 45.7g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 7631.4mg	0%
Total Carbohydrate 182.7g	0%
Dietary Fiber 47.5g	0%
Total Sugars 50.9g
Protein 57.5g	0%

Vitamin D 0IU	0%
Calcium 443.6mg	0%
Iron 20.4mg	0%
Potassium 4162.9mg	0%

*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.

Source of Calories

Fat: 30.0%

Protein: 16.8%

Carbs: 53.3%