Tomato and Chickpea Soup (Hasa Tamata Ma' Hummus) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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From: Classic Vegetarian Cooking from the Middle East & North Africa by Habeeb Salloum. Iraq region. Ingredients:
2 tablespoons butter |
2 medium onions, chopped |
4 garlic cloves, crushed |
1/4 cup fresh cilantro, finely chopped |
1 -2 teaspoon ground cumin |
1/2 teaspoon ground allspice |
1 (15 ounce) can chickpeas, drained and rinsed (garbanzo beans) |
3 cups tomato juice |
4 cups water |
1/2 cup rice, rinsed |
salt and pepper, to taste |
Directions:
1. Melt butter in a saucepan and saute the onions until they begin to brown.
2. Add garlic, cilantro, cumin, and allspice and saute a few minutes more.
3. Stir in remaining ingredients and bring to a boil.
4. Cook over medium heat for about 20 minutes or until the rice is cooked.
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