TOMATO & CHICKPEA SOUP

TOMATO & CHICKPEA SOUP
HASA TAMATAT MA' HUMMUS

 

Serves 8 to 10

 

* 2 tablespoons butter

* 2 medium onions, chopped

* 2 cloves garlic, crushed

* 1/4 c. finely chopped fresh coriander leaves ( cilantro )

* 1 can chickpeas, 19 oz.

* 3 cups tomato juice

* 4 cups water

* 1/2 cup rice, rinsed

* salt and pepper to taste

* 1/4 teaspoon cumin

* 1/4 teaspoon allspice

 

 

Melt the butter or margarine in a saucepan over medium heat, then saute' the garlic and onions until they turn golden brown.

Add the coriander leaves and stir-fry for a further few minutes; then stir in the remaining ingredients and bring to a boil. Cook over medium heat for about 20 minutes, or until the rice is cooked.
Serve warm with crusty bread.