Delicious Egyptian Chickpea and Tomato Soup Recipe
Picture this: You take a spoonful of warm, savory soup and savor the flavors of juicy tomatoes, rich chickpeas, and aromatic spices. Your taste buds are in heaven, as you enjoy the creamy texture and perfect balance of flavors in each bite. This is what you can expect from my Egyptian Chickpea and Tomato Soup Recipe.
At its core, my recipe is a simple one that celebrates the boldness of delicious ingredients. It’s a classic Mediterranean soup that’s been enjoyed for generations in Egypt and beyond. Every spoonful brings you closer to the rich cultural traditions and delectable cuisine of the region.
One of the highlights of this soup is the combination of chickpeas and tomatoes, which provide both nutrition and flavor. Chickpeas are high in protein, fiber, and minerals like iron and zinc, making them an excellent ingredient for a hearty meal. Tomatoes, on the other hand, add vitamin C, potassium, and lycopene, enhancing the dish’s antioxidant properties.
When combined with spices like cumin, allspice, garlic cloves and a sweet onion sautéed in olive oil using medium heat with red pepper flakes with freshly chopped coriander leaves for garnish; these ingredients create a harmony that will invigorate your taste buds.
So whether you’re in search of something healthy to feed your family or just craving a comforting bowl of soup on a chilly day, my Egyptian Chickpea and Tomato Soup Recipe is sure to satisfy. Trust me when I say: one spoonful is all it takes to be instantly hooked!
Why You’ll Love This Recipe
Imagine a cold winter day when you are craving a cozy, warm and comforting bowl of soup. What could be better than a heart-warming and nutritious soup that not only satisfies your taste buds but also nourishes your body? Look no further than my Egyptian Chickpea and Tomato Soup Recipe!
This soup recipe has a unique blend of flavors that magically come together to create an explosion of taste in your mouth. With the right balance between spicy and tangy, this chickpea tomato soup recipe will astound your taste buds with every spoonful.
As if the delicious taste wasn’t enough, the ingredients in this soup are packed with incredible health benefits. Chickpeas, long grain rice, fresh coriander, and onion are just some of the nutrient-filled ingredients that make up the base of this soup. Not to mention the use of garlic cloves which have anti-inflammatory and immune-boosting properties.
Now, I know what you are thinking – soups can be time-consuming to prepare. However, with just one pot and a handful of simple ingredients, this Egyptian Chickpea and Tomato Soup Recipe can be ready in under 30 minutes. You don’t have to slave away in the kitchen all day to enjoy a flavorful dish.
One of the best things about this recipe is its versatility. It can be served as a standalone meal or a side dish that pairs well with bread or salad. Not only that but it can easily be customized to fit dietary restrictions by swapping out certain ingredients – coconut milk instead of tomato juice for a vegan-friendly creamy version or adding red pepper flakes for some heat.
In summary, this Egyptian Chickpea and Tomato Soup Recipe is the perfect choice for anyone who wants a delicious and nutritious meal that is both easy to prepare and customizable. So go ahead and grab your apron, it’s time to whip up some culinary magic!
Here are the ingredients you will need to make this Egyptian Chickpea and Tomato Soup:
- 2 cups of long-grain rice
- 6 cups of water
- 1 cube of vegetable bouillon (organic, low sodium preferred)
- 3 cloves of garlic, minced
- 2 teaspoons of ground cumin
- 1 teaspoon of ground allspice
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 2 cans (15 oz each) of chickpeas, drained and rinsed
- 4 cups of tomato juice or tomato soup
- 2 cups of vegetable stock
- A handful of fresh coriander leaves, chopped
- 1/4 cup of olive oil
These ingredients should be enough to feed approximately four people. You might need more or less depending on your serving size preferences.
The Recipe How-To
Step 1: Cook The Onion and Garlic
This recipe starts with cooking the onion and garlic in olive oil until tender. It’s important to cook it long enough so they soften and release their flavor.
Step 2: Add the Canned Tomatoes and Water
The next step is adding canned tomatoes and water to the pot with the onion and garlic. To add more depth of flavor to the dish, you can use tomato juice instead of water.
Step 3: Seasoning
Add ground allspice, ground cumin, and red pepper flakes into the pot. These spices give kick to the soup that makes it a perfect meal for a cold day.
Step 4: Add Chickpeas
After seasoning the soup, add two cups of chickpeas along with vegetable stock or bouillon cube. A vegetarian alternative would be vegetable stock or bouillon cubes, while chicken stock or bouillon cubes will work as well for non-vegetarians.
Step 5: Allow Soup To Boil
Allow the soup to boil for several minutes before lowering the heat to let it simmer for 10-15 minutes. This allows time for all the flavors to come together.
Step 6: Finish Up The Soup
Before finishing up the soup, add salt and freshly chopped coriander to taste. Once done, remove it from heat, let it cool down a bit before serving.
Making Egyptian Chickpea and Tomato Soup is easy – this hearty one-pot meal takes less than an hour and is perfect when paired with rice or bread. You can make this ahead of time since it tastes better after settling in for some hours or even overnight!
Substitutions and Variations
One of the best things about this Egyptian Chickpea and Tomato Soup recipe is its versatility. There are countless ways to tweak the recipe to suit your taste buds or dietary restrictions. Here are some substitutions and variations that you can try:
1. Instead of using canned chickpeas, you can use dry chickpeas that have been soaked and cooked beforehand. You’ll need about 2 cups of dried chickpeas for this recipe.
2. If you don’t have ground allspice on hand, you can substitute it with an equal amount of ground cinnamon. The flavor won’t be quite the same, but it’ll still taste delicious.
3. Don’t like the heat? You can skip the red pepper flakes or reduce the amount to make the soup less spicy.
4. For a creamier version of this soup, add half a cup of coconut milk while simmering the chickpeas in step 4.
5. If you’re looking for a heartier meal, add a cup of cooked long grain rice to the soup just before serving.
6. This recipe can easily be turned into a vegetable soup by doubling up on the onions and adding other vegetables like carrots, zucchini, or bell peppers.
7. It’s also easy to make this dish Moroccan-inspired by adding 1 teaspoon of ground cinnamon and 2 teaspoons of honey while cooking the onions in olive oil in step 2.
8. Feeling like a Mediterranean dish? Add some sliced feta cheese and chopped fresh parsley on top before serving.
Try out these substitutions and variations to create a unique twist on this already amazing recipe. The possibilities are endless, making this Egyptian Chickpea and Tomato Soup recipe perfect for those who love to experiment with healthy recipes!
Serving and Pairing
The Egyptian Chickpea and Tomato Soup Recipe is a delightful dish that delivers a perfect blend of creamy tomato soup goodness and the unique, earthy flavor of chickpeas. It is an incredibly versatile dish, and there are many ways to serve and pair it.
One excellent way to serve this soup would be as a first course in a Mediterranean-inspired multi-course meal. The soup pairs well with flatbreads like pita or naan, which can be served with olive oil and za’atar seasoning on the side. A light salad containing fresh herbs such as parsley, mint, and coriander would also be an excellent complement to the flavors in the soup.
For a heartier meal, you might serve this soup alongside some grilled chicken or lamb kabobs. Couscous would make an excellent base for either one of these dishes.
You could even decide to enjoy this Egyptian Chickpea and Tomato Soup on its own as a standalone meal! Simply garnish with some extra drizzles of olive oil, some fresh herbs or croutons, and maybe even some crumbled feta cheese if you’re feeling adventurous.
No matter how you choose to serve it, this soup pairs perfectly with a nice red wine. Choose something bold and robust, like a Moroccan Syrah or an Argentine Malbec. If wine isn’t your thing, try serving it alongside a refreshing fruit-infused drink or iced tea!
Overall, this delicious soup is sure to satisfy your taste buds while providing you with some much-needed comfort during even the coldest of days. So go ahead – try out this recipe today and see just how tasty chickpeas can truly be!
Make-Ahead, Storing and Reheating
This Egyptian Chickpea and Tomato Soup recipe can easily be made ahead of time and stored for later. You can prepare the soup in large batches and keep it in the fridge or freezer for several days. The flavors tend to develop over time, so this soup gets even better after a day or two.
When storing the soup, be sure to let it cool to room temperature before transferring it to an airtight container. You can store the soup in the refrigerator for up to 5-7 days, or you can freeze it for up to three months.
To reheat the soup, simply transfer it from the fridge or freezer into a pot and place it over medium heat. Allow it to gently come up to a simmer while stirring occasionally. If you find that the soup is too thick, adding a little bit of water or broth will help to thin it out.
As with many soups, the texture may change slightly when reheated, but this does not affect the flavor. I recommend transferring any leftover portions into individual containers for easy meal prep throughout the week.
Whether you’re making this soup ahead of time, for dinner parties or just want to have some leftovers on hand, knowing how to properly store and reheat it will make your life easier and keep your meals delicious.
Tips for Perfect Results
For the perfect bowl of Egyptian Chickpea and Tomato Soup, here are some tips to follow.
1. Take the time to properly cook the chickpeas
One of the key components to a delicious chickpea soup is well-cooked chickpeas. If you’re using dry chickpeas, make sure to soak them overnight and boil them in salted water until tender before adding them to the soup. This will ensure a creamy texture and full flavor.
2. Season generously with spices
Don’t be shy when it comes to seasoning this soup. Ground cumin and allspice add depth and warmth, while red pepper flakes provide a nice kick of heat. Make sure to adjust the spices according to your taste preferences.
3. Use high-quality ingredients
Using fresh, organic, and good quality ingredients can make all the difference in a recipe. Opt for high-quality canned chickpeas and organic tomato juice or soup for maximum flavor.
4. Don’t skip the fresh herbs
Fresh coriander adds brightness, freshness, and aroma to this soup. It’s worth buying a bunch from your local farmer’s market or grocery store.
5. Let it simmer slowly
To allow all of the flavors in this soup to blend together beautifully, let it simmer over low heat for at least half an hour before serving.
By following these tips, you’ll have an outstanding bowl of Egyptian Chickpea and Tomato Soup that will transport you straight to Egypt with every spoonful!
Before concluding this recipe article, let’s clear up any lingering questions or concerns you may have about this Egyptian Chickpea and Tomato Soup. Here are some frequently asked questions and their answers to help you make the most of this delicious dish.
What is the name of the spice Egyptian drink made from chickpeas?
How about a steaming hot Egyptian winter beverage that is not only filling but also rich in taste? Well, Hummus Al Sham is just the one you need. I’ve made this delectable drink by boiling Chickpeas in a soup made of onions, garlic, and tomatoes. You can customize it as per your liking with the addition of spices.
How to make Halabesa?
For this recipe, we’ll need two cups of chickpeas, which will be cooked in six cups of water flavored with low sodium, organic, and GMO-free vegetable bouillon cube. To add some tangy sweetness, we’ll also include a grated tomato, crushed garlic for flavor, and some cumin and pepper for a warm, earthy kick. Finally, we’ll finish off with a squeeze or two of fresh lemon juice to brighten up the flavors to our liking.
What is chickpea stew made of?
To prepare the scrumptious Moroccan chickpea stew, we need an aromatic garlic, a yellow onion, high-quality extra-virgin olive oil, chopped canned tomatoes, drained canned chickpeas, and vegetable stock. As for the spices, we’ll be using the classic seasoning trio of cumin, ginger, and cinnamon, providing a flavorful kick to the dish.
In conclusion, this Egyptian Chickpea and Tomato Soup recipe is a must-try for anyone who enjoys hearty yet healthy soups that are packed with amazing flavors. This soup is an excellent option for vegetarians, vegans, or anyone looking for a meatless, flavorful meal.
The simple ingredients combine so perfectly that they create a magical experience in every spoonful. Garlic, onion, tomato juice, and vegetable stock all come together with chickpeas to create a dish that will leave you feeling satisfied and warm. Additionally, the long grain rice adds texture and flavour to the soup.
Also, this recipe is incredibly versatile and can easily be adjusted to fit your dietary needs or preferences. It’s easy to make substitutions or adjustments to cater to different taste buds, making it perfect for family dinners or dinner parties.
Overall, if you’re looking for a comforting, healthy soup recipe that is full of flavor and easy to make, then this Egyptian Chickpea and Tomato Soup recipe should definitely be on your list. Give it a try today and indulge in the flavors of Mediterranean cuisine right in your own kitchen.
Egyptian Chickpea and Tomato Soup Recipe
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, crushed
- 3 -4 tablespoons fresh coriander, chopped & divided in half (cilantro)
- 14 ounces chickpeas, rinsed and drained (garbanzo beans)
- 12 ounces tomato juice
- 16 ounces water
- 2 ounces long grain rice
- salt and pepper, to taste
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground allspice
- Heat the olive oil in a large saucepan. Add garlic and onions, then sauté gently until golden brown.
- Add 2 Tablespoons of the coriander (cilantro) and the remaining ingredients. Bring to a boil, while stirring.
- Reduce heat to medium/low and simmer for 20-25 minutes or until the rice is tender. Garnish each bowl with the reserved cilantro.