Tomato and Chickpea Soup

Ingredients

 * 2 tablespoons butter
 * 2 medium onions, chopped
 * 2 cloves garlic, crushed
 * 1/4 c. finely chopped fresh coriander leaves ( cilantro )
 * 1 can chickpeas, 19 oz.
 * 3 cups tomato juice
 * 4 cups water
 * 1/2 cup rice, rinsed
 * salt and pepper to taste
 * 1/4 teaspoon cumin
 * 1/4 teaspoon allspice

Directions

 * 1) Melt the butter or margarine in a saucepan over medium heat, then saute' the garlic and onions until they turn golden brown.
 * 2) Add the coriander leaves and stir-fry for a further few minutes; then stir in the remaining ingredients and bring to a boil. Cook over medium heat for about 20 minutes, or until the rice is cooked.
 * 3) Serve warm with crusty bread.