Tomato and Chick Pea Soup

[Sylvia]

Tomato and Chickpea Soup



Serves 4-6



1 Tablespoon olive oil

1 small onion, chopped

2 cloves garlic, crushed

3 Tablespoons chopped cilantro

1 - 15.5 oz can chickpeas (garbanzos) drained

2 of the bean cans full of tomato juice

2 bean cans full of water

1/4 cup white rice

1 tsp sea salt

black pepper to taste

2 good shots of Louisiana hot souce, or use a pinch of cayenne pepper

1 tsp allspice



Cilantro is very central to this soup. If you absolutely hate cilantro, try parsley. It will be mild and pleasant.



In a medium saucepan, heat the oil, add the onions and garlic and saute for about 10 minutes. Careful not to allow the garlic to burn! Add remaining ingredients and bring to a boil, Lower heat, cover and cook til rice is done.