Creamy Tomato and Chickpea Soup

From: The Arabian Nights Cookbook by Nabeeb Sallloum

Serves 8
Prep time: 25min
Cooking time: 40min

4 tablespoons extra virgin olive oil
4 tablespoons finely chopped fresh coriander leaves (cilantro)
2 onions, minced
4 cloves garlic, crushed to a paste
2 cups drained cooked or canned chickpeas
6 cups water
2 cups stewed tomatoes (about 1 1/2 14.5 oz cans)
1 1/2 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
Generous pinch of ground red pepper (cayenne)

1. Pour the oil into a large saucepan with a lid and place over medium heat. Add the coriander leaves and onion and saute for 10 minutes, uncovered.

2. Add the remaining ingredients, stir, and bring to a boil. Cover and cook oer medium heat for 25 minutes.

3. Remove from the heat and allow to cool slightly. Puree, then return to the saucepan, adding more water if desired. Reheat and serve.