Tomato and Chickpea Soup (Hasa Al-Tamatat Maa Hummus)

Recipe By :Habeeb Salloum
Serving Size : 8 

A basic yet delicious chickpea recipe

1 Tablespoon water
2 medium onions -- chopped
4 cloves garlic -- crushed
4 Tablespoons finely chopped coriander leaves
2 cups cooked chickpeas
2 cups tomato juice
6 cups water
1/4 cup white rice -- rinsed
2 teaspoons salt
1 teaspoon pepper
1 teaspoon allspice
1/8 teaspoon cayenne

Heat 1 tbsp water in saucepan; then sauté onions and garlic over medium heat for 10 minutes, adding more water as needed. Add remaining ingredients and bring to boil. Cover and cook over medium heat for 25 minutes or until rice is cooked.

Source: adapted from http://www.vrg.org/recipes/vjmesoup.htm

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Per serving: 113 Calories (kcal); 1g Total Fat; (9% calories from fat); 5g Protein; 22g Carbohydrate; 0mg Cholesterol; 763mg Sodium

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