Ingredients
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1 tablespoon olive oil
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1 small onion, chopped
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2 garlic cloves, crushed
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3 -4 tablespoons fresh coriander, chopped & divided in half (cilantro)
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14 ounces chickpeas, rinsed and drained (garbanzo beans)
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12 ounces tomato juice
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16 ounces water
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2 ounces long grain rice
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salt and pepper, to taste
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1/4 teaspoon ground cumin
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1/8 teaspoon ground allspice
Instructions
- Heat the olive oil in a large saucepan. Add garlic and onions, then sauté gently until golden brown.
- Add 2 Tablespoons of the coriander (cilantro) and the remaining ingredients. Bring to a boil, while stirring.
- Reduce heat to medium/low and simmer for 20-25 minutes or until the rice is tender. Garnish each bowl with the reserved cilantro.