Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Onion(s), chopped 1 ts Pepper
1 tb Olive oil 1 Bay leaf
1/2 c Unpeeled carrots, chopped 1/3 c White rice
1/2 c Celery, chopped -washed and drained
3 Garlic clove(s), minced 2 tb Parsley, chopped
5 c Vegetable or other stock 1 cn (16oz) tomatoes
2 ts Salt 1 c Cooked chickpeas
2 ts Ground cumin seeds -homemade or canned
-pref roasted

--------------------------GARNISH-------------------------------
Lemon wedges Grated Parmesan cheese
Chopped cilantro

1. In a large heavy pot, saut? the onion in the olive oil until
softened, 3-4 minutes. Add the carrots and celery, and cook until
soft, another 3-4 minutes. Add the garlic and saut? until it begins
to turn golden, 2-3 minutes.

2. Add the stock and turn the heat to high. Bring the soup to a
simmer, then add the salt, cumin, pepper, bay leaf, rice, and parsley.

3. Empty the can of tomatoes into a bowl. Squish the tomatoes
thoroughly, then add the crushed tomatoes to the soup.

4. When the soup returns to a simmer, turn the heat to low. cover and
simmer for 30 minutes, stirring occasionally. Add the chickpeas and
simmer an additional 30 minutes. Remove the bay leaf.

5, Serve hot, garnished with lemon wedges, cilantro, and a sprinkling
of cheese.

Can be refrigerated for 3 days. Reheat before serving.

The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 79-80
Submitted By DIANE LAZARUS On 10-05-95

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