Egyptian Chickpea and Tomato Soup

PROS

This Egyptian Chickpea and Tomato Soup is vegan, vegetarian, and gluten-free.

It is packed with protein, fiber, and essential nutrients.

It is flavorful, hearty, and filling.

CONS

The long grain rice in this recipe can be substituted with brown rice or quinoa for added nutrition and fiber.

Some people might find the soup to be too spicy, in which case the amount of cumin and allspice can be reduced.

HEALTH & BENEFITS

Chickpeas are a great source of plant-based protein, fiber, and essential nutrients like iron and folate.
Tomatoes are rich in antioxidants like lycopene which have been linked to reducing the risk of heart disease and cancer.
The garlic and coriander in this recipe have been shown to have antifungal, antimicrobial, and anti-inflammatory properties.

	1 tablespoon olive oil
	1 small onion , chopped
	2 garlic cloves , crushed
	3 -4 tablespoons fresh coriander , chopped & divided in half ( cilantro )
	14 ounces chickpeas , rinsed and drained ( garbanzo beans )
	12 ounces tomato juice
	16 ounces water
	2 ounces long grain rice
	salt and pepper , to taste
	1/4 teaspoon ground cumin
	1/8 teaspoon ground allspice

1.	Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and half of the chopped coriander. Cook until onion is translucent, about 5-7 minutes.
2.	Add the chickpeas, tomato juice, and water. Bring to a boil and then reduce heat and simmer for 15 minutes.
3.	Add rice, salt, pepper, cumin, and allspice. Cover and simmer for another 25 minutes or until rice is cooked.
4.	Serve hot and garnish each bowl of soup with the remaining coriander.

Egyptian Chickpea and Tomato Soup

Egyptian Chickpea and Tomato Soup

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