Egyptian Chickpea And Tomato Soup - cooking recipe

Ingredients

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

Preparation

Heat the olive oil in a large saucepan. Add garlic and onions, then saute 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.