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

Method

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.

Cooks Comments and Tips

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