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    You are in: Home / Recipes / Egyptian Chickpea and Tomato Soup Recipe
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    Egyptian Chickpea and Tomato Soup

    Average Rating:

    4 Total Reviews

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    • on June 16, 2010

      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.

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    • on January 18, 2011

      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

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    • on September 30, 2010

      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!

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    • on June 08, 2010

      Excellent soup! Very easy too. I agree that the flavors blended together well. I did use vegetable broth instead of water. With regard to the ingredients, it says cilantro (fresh coriander) but the directions mention coriander (dried cilantro) and cilantro so it was a tad confusing. Whatever, no big deal. :) This simmered down to a thick and flavorable soup. Thanks Tink!

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    Nutritional Facts for Egyptian Chickpea and Tomato Soup

    Serving Size: 1 (225 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 224.5
    Calories from Fat 42
    Total Fat 4.7 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 537.4 mg
    Total Carbohydrate 39.7 g
    Dietary Fiber 5.2 g
    Sugars 3.8 g
    Protein 6.9 g

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