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Posted by on Aug 9, 2007 in International Soups, Vegetable Soups | 0 comments

Middle East Tomato and Chickpea Soup

Serves 8 to 10
Ingredients
• 1 tbsp olive oil
• 2 medium onions, chopped
• 4 cloves garlic, crushed
• 4 tbsp finely chopped coriander leaves
• 2 cups cooked chickpeas
• 2 cups tomato juice
• 6 cups water
• 1/4 cup white rice, rinsed
• 2 tsp salt
• 1 tsp pepper
• 1 tsp allspice
• 1/8 tsp cayenne
Directions
1. Heat oil in saucepan and saute onions and garlic over medium heat for 10 minutes.
2. Add remaining ingredients and bring to boil. Cover and cook over medium heat for 25 minutes or until rice is cooked.

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