Arab Gulf Chickpea Soup

1 cup dried chickpeas
4 tablespoons olive oil
1 large onion or equivalent, chopped
2 cups canned tomatoes
2 teaspoon ibzar
⅛ teaspoon red pepper flakes (cayenne)
sea salt

Cook chickpeas in pressure cooker until well done.

Heat oil in saucepan and sauté onion over medium heat, 10 minutes. Add tomatoes, ibzar, and cayenne, and cook for another 10 minutes. Add chickpeas and about 2 cups of their water, and continue to cook for a further 20 minutes. Salt to taste.

Remove from heat and let cool. Put through mouli and return to saucepan, adding more water as desired. Reheat.

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