Ingredients
-
1
-
1
-
2
-
3 - 4
-
14
-
12
-
16
-
2
-
-
1/4
-
1/8
-
-
-
-
Directions
Egyptian Chickpea and Tomato Soup, An easy and filling dish The overall aroma is sweet from the allspice but each bite is a perfect blend of flavors The original recipe was found on recipes4us co uk but I’ve altered it to suit my tastes I have also made this soup using leftover, unseasoned rice and sometimes subbing chicken broth for some or all of the water Thanks to Kumsie, I’ve deleted an unnecessary step from the directions to help clarify the use of the coriander (cilantro) :), Tinkerbell, I made this today, used a tin of chickpeas, and adjusted the balance as the tin was 19 0z These were drained first, sorry I had to use dry cilantro as no fresh available The result was very enjoyable Will add this to my soup file and will do again Don
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Steps
|
1
Done
|
Heat the Olive Oil in a Large Saucepan. Add Garlic and Onions, Then Saut Gently Until Golden Brown. |
|
2
Done
|
Add 2 Tablespoons of the Coriander (cilantro) and the Remaining Ingredients. Bring to a Boil, While Stirring. |
|
3
Done
|
Reduce Heat to Medium/Low and Simmer For 20-25 Minutes or Until the Rice Is Tender. Garnish Each Bowl With the Reserved Cilantro. |
