- 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
- Melt the butter or margarine in a saucepan over medium heat, then saute' the garlic and onions until they turn golden brown.
- 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.
- Serve warm with crusty bread.
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