Tomato and Chickpea Soup (Hasa Tamata Ma' Hummus)

Engrossed's Note:

From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Iraq region.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 2 tablespoons butter
• 2 medium onions, chopped
• 4 garlic cloves, crushed
• 1/4 cup fresh cilantro, finely chopped
• 1 -2 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1 (15 ounce) can chickpeas, drained and rinsed (garbanzo beans)
• 3 cups tomato juice
• 4 cups water
• 1/2 cup rice, rinsed
• salt and pepper, to taste

Directions:

1. Melt butter in a saucepan and saute the onions until they begin to brown.
2. Add garlic, cilantro, cumin, and allspice and saute a few minutes more.
3. Stir in remaining ingredients and bring to a boil.
4. Cook over medium heat for about 20 minutes or until the rice is cooked.

Reviews

[UmmBinat]

A good soup. My one change was using some homemade chicken stock as part of the water. Served with Recipe #186090. I may make this again.

[White Rose Child]

I could have eaten 3 bowls of this. I used 1 Tbsp olive oil and left out the cilantro. It's fairly light but I didn't mind because the broth was so lovely! I noticed the leftovers thickened a lot too. Can't wait to eat them!

[AmandaInOz]

Easy, quick, healthy and tasty!! What more could you want in a recipe? I substituted Ras El Hanout for the cumin and allspice, and it was so yummy! The rice gives the soup a really nice texture as well. Thanks for a real keeper Engrossed!!