Egyptian Chickpea and Tomato Soup
Ready In: 35 mins
Serves: 4-6
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, crushed
- 3 -4 tablespoons fresh coriander, chopped & divided in half (cilantro)
- 14 ounces chickpeas, rinsed and drained (garbanzo beans)
- 12 ounces tomato juice
- 16 ounces water
- 2 ounces long grain rice
- salt and pepper, to taste
- 1⁄4 teaspoon ground cumin
- 1⁄8 teaspoon ground allspice
Directions
- Heat the olive oil in a large saucepan. Add garlic and onions, then sauté gently until golden brown.
- Add 2 Tablespoons of the coriander (cilantro) and the remaining ingredients. Bring to a boil, while stirring.
- Reduce heat to medium/low and simmer for 20-25 minutes or until the rice is tender. Garnish each bowl with the reserved cilantro.
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