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.