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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.
Last Updated: June 6th, 2011
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