Tomato and chickpea soup
8 To 10
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 2 | mediums | Onions; chopped |
| 4 | Cloves garlic; crushed | |
| 4 | tablespoons | Finely chopped coriander leaves |
| 2 | cups | Cooked chickpeas |
| 2 | cups | Tomato juice |
| 6 | cups | Water |
| ¼ | cup | White rice; rinsed |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Pepper |
| 1 | teaspoon | Allspice |
| ⅛ | teaspoon | Cayenne |
Directions
From: Bulldogfla <Bulldogfla@...> Heat oil in saucepan; then saut‚ onions and garlic over medium heat for 10 minutes. Add remaining ingredients and bring to boil. Cover and cook over medium heat for 25 minutes or until rice is cooked.
Total Calories Per Serving: 109 Fat: 3 grams=== Posted to recipelu-digest by Bulldogfla <Bulldogfla@...> on Mar 9, 1998