* Exported from MasterCook *
Arabian Gulf Chickpea and Tomato Soup - Shawrbat An-Nikhi
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1 cup chickpeas -- soaked overnight and drained
8 cups water
4 tablespoons olive oil
4 tablespoons finely chopped fresh cilantro
2 medium onions -- chopped
2 cups stewed tomatoes
2 teaspoons ibzar -- (Arabian Gulf Spice Mixture)
Place chickpeas and water in a saucepan and bring to a boil. Cook over
medium heat for 2 to 3 hours or until chickpeas are well cooked, adding
more water if necessary.
In the meantime, heat oil in a frying pan and saute cilantro and onions
over medium heat for 10 minutes. stir in remaining ingredients and cook
for another 10 minutes. Add frying pan contents to the chickpeas and cook
over medium heat for 20 minutes; then remove from heat and allow to cool.
Puree; then return to saucepan, adding more water if desired. Heat and
serve.
Serves 8.
The first time I enjoyed a version of this soup was in an Indian
restaurant in Dubai, the industrial heart of the United Arab Emirates. In
this land, which is a mixture of the past and the present, men and women
from all around the globe are building a country that is quickly becoming
a model for other developing lands.
People from the shores of northern Europe, the Americas, the Far East and
beyond rub shoulders and converse in a multitude of tongues. The foods
they bring with them mingle and evolve, to produce this trading city's
succulent, modern cuisine.
Ibzar - Arabian Gulf Spice Mix
4 tablespoons cumin
4 tablespoons black pepper
4 tablespoons ground coriander seeds
1 tablespoon cinnamon
1 tablespoon ground ginger
1 teaspoon ground cloves
1 teaspoon cayenne
1 teaspoon turmeric
1/2 teaspoon nutmeg
1/2 teaspoon ground mace
Combine all ingredients and store in a tightly covered container.
Makes about 1 cup (16 one-tablespoon servings).
Per Serving (excluding unknown items): 18 Calories; 1g Fat (29.7% calories
from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
4mg Sodium. Exchanges: 0 Grain(Starch)
The Arabian Gulf cuisine is characterized by the tantalizing aroma of
foods seasoned with the spice mixture called 'ibzar' - an aroma that has
infatuated the inhabitants of that part of the Arab world for centuries.
Cuisine:
"MidEastern"
Source:
"Classic Vegetarian Cooking from the Middle East and North Africa by
Habeeb Salloum, Interlink Books, 2007"
S(Formatted by Chupa Babi):
"Nov 2009"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 181 Calories; 8g Fat (40.5%
calories from fat); 6g Protein; 22g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 31mg Sodium. Exchanges: 1 Grain(Starch)
Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
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