Chickpea and Tomato Soup (Shawrbat An-Nikhi)
220 mins (prep 10, cooking 210)
11 ingredients
8 servings
From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Arabian Gulf. See my Gulf Spices (Ibzar). Time does not include soaking chickpeas overnight. I'm sure canned chickpeas could be used to save time.

Categories:  saudi-arabian , tomato , soups-&-stews , <-4-hours , southwest-asia-(middle-east) , asian , time-to-make , vegan , easy , beans , vegetarian , vegetable , chickpeas~garbanzos ,
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Serving Size (267.33 g)
Servings 8
Amount per Serving
Calories 111.56 Calories from Fat 31.05
% Daily Value *
Total Fat 3.45g 42.51%
Saturated Fat 0.41g 16.51%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 72.39mg 24.13%
Total Carbohydrate 15.88g 42.33%
Dietary Fiber 4.49 g 143.7%
Sugars 2.78 g %
Protein 4.96g 79.39%
Vitamin A 63.15IU% Vitamin C 1.09mg%
Calcium 33.41mg% Iron 1.62mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh cilantro, medium onions, stewed tomatoes