Post by goodcookin on Sept 27, 2008 9:51:10 GMT -5
Tomato And Chickpea Soup (Iraq)
from "From the Lands of Figs and Olives"
2 Tablespoons Butter
2 Medium Onions, finely chopped
2 Cloves Garlic, finely chopped
1/4 Cup Cilantro, finely chopped
1 Can Chickpeas, undrained
3 Cups Tomato Juice
4 Cups Chicken Broth
1/2 Cup Rice
Salt And Pepper, to taste
1/4 Teaspoon Cumin
1/4 Teaspoon Allspice
Melt butter in a saucepan, add onions and garlic. Saute until golden brown. Add cilantro and stir fry for 3 minutes. Stir in remaining ingredients and bring to a boil. Cook over medium heat for 20 minutes or until rice is cooked.
Serves 8.
from "From the Lands of Figs and Olives"
2 Tablespoons Butter
2 Medium Onions, finely chopped
2 Cloves Garlic, finely chopped
1/4 Cup Cilantro, finely chopped
1 Can Chickpeas, undrained
3 Cups Tomato Juice
4 Cups Chicken Broth
1/2 Cup Rice
Salt And Pepper, to taste
1/4 Teaspoon Cumin
1/4 Teaspoon Allspice
Melt butter in a saucepan, add onions and garlic. Saute until golden brown. Add cilantro and stir fry for 3 minutes. Stir in remaining ingredients and bring to a boil. Cook over medium heat for 20 minutes or until rice is cooked.
Serves 8.