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

Directions
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.

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