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Tomato And Chickpea Soup (Hasa Al-Tomatat Maa

middle east, soups, vegetables

1 tablespoon olive oil
2 medium onions; chopped
4 centiliter garlic; crushed
4 tablespoon coriander leaves; finely chopped
2 cup chickpeas, cooked
2 cup tomato juice
6 cup water
1/4 cup white rice; rinsed
2 teaspoon salt
1 teaspoon pepper
1 teaspoon allspice
1/8 teaspoon cayenne

Heat oil in saucepan, then saute' onions and garlic over medium heat for 10 minutes. Add remaining ingredients and bring to a boil. Cover and cook over medium heat for 25 minutes or until rice is cooked. total calories per serving: 109 fat: 3 grams Vegetarian Journal, Sept/Oct 1995 from Pooh's Recipe Dbase (lisa_pooh@delphi.com)

Yield: 10 servings

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