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    You are in: Home / Recipes / Chickpea and Tomato Soup (Shawrbat An-Nikhi) Recipe
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    Chickpea and Tomato Soup (Shawrbat An-Nikhi)

    Average Rating:

    3 Total Reviews

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    • on March 31, 2010

      This has really good flavour but would be too spicy if I added the cayenne too so I just omitted it as it was already in Gulf Spices (Ibzar) which I used and even that I cut down the cayenne quite a bit. I think I added extra chickpeas because mine for which I blended 3/4's was lighter in colour than mikekey's picture. I added a bit extra fresh cilantro as we love it. I would make this again, maybe not pureeing it at all.

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    • on February 17, 2008

      This is a very good soup! It has great flavors and quite a kick. I used 1 can of garbanzo beans, about 2 cups of homemade stock, 1 onion, and added 2 cloves of garlic. It looked so beautiful, I couldn't bring myself to puree it! It would be great with a little brown rice in it too. If serving this as an entree, will feed 2-3.

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    • on February 10, 2008

      This really hit the spot, since we were both suffering from colds. What a nice blend of flavors. I used Engrossed's Gulf Spices (Ibzar). I also did the "quick" method with canned chickpeas.

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    Nutritional Facts for Chickpea and Tomato Soup (Shawrbat An-Nikhi)

    Serving Size: 1 (354 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 77.2
    Calories from Fat 19
    Total Fat 2.1 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 222.3 mg
    Total Carbohydrate 13.1 g
    Dietary Fiber 2.3 g
    Sugars 3.7 g
    Protein 2.2 g

    The following items or measurements are not included:

    mixed spice

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