Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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.
Serve warm with crusty bread.
Category:Egyptian Recipes
Category:Egyptian Soups