Egyptian Chickpea and Tomato Soup

Total Time
Prep 5 mins
Cook 30 mins

An easy and filling dish. The overall aroma is sweet from the allspice but each bite is a perfect blend of flavors. The original recipe was found on but I've altered it to suit my tastes. I have also made this soup using leftover, unseasoned rice and sometimes subbing chicken broth for some or all of the water. Thanks to Kumsie, I've deleted an unnecessary step from the directions to help clarify the use of the coriander (cilantro). :)

Ingredients Nutrition


  1. Heat the olive oil in a large saucepan. Add garlic and onions, then sauté gently until golden brown.
  2. Add 2 Tablespoons of the coriander (cilantro) and the remaining ingredients. Bring to a boil, while stirring.
  3. Reduce heat to medium/low and simmer for 20-25 minutes or until the rice is tender. Garnish each bowl with the reserved cilantro.


Most Helpful

yummy this was super easy to throw together for a late dinner. I had leftover spicy rice and tossed that in and topped with some yogurt. Thanks Tink. Made for ZWT 6 for Looney Spoon Phoodies.

Jamilahs_Kitchen June 16, 2010

Tinkerbell,I made this today,I used a tin of chickpeas,and adjusted the balance as the tin was 19 0z. These were drained first,sorry I had to use dry cilantro as no fresh available.The result was very enjoyable.Will add this to my soup file and will do again..Don

Don Steele January 18, 2011

This soup certainly ticked a lot of boxes for us-delicious, fast, filling, healthy, simple and made with ingredients we almost always have on hand. I made it using chicken broth raher than water and 1 teaspoon of cumin as I love the stuff. I love tomato juice, but often waste the last of the container as I get a bit tired of it. Not now, I'll just make this soup to finish it off!

JustJanS September 30, 2010

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